Prawn Alfredo

Prawn alfredo

Preparation: 15 mins

Difficulty: Medium

Cooking Time: 20 mins

Serving: 4

Ingredients

Prawns
• 225g prawns
• 1 tbsp olive oil
• 1 clove garlic, minced
• salt and pepper to taste

Pasta
• 325g fettuccine
• 2 tbsp olive oil
• 2 tbsp plain flour
• ½ cup dry white wine
• 1 cup a2 MilkTM
• salt and pepper to taste
• ¾ cup grated pecorino
• ¼ cup fresh parsley, chopped, for garnish

 

 

Directions

Prawns

  • Heat oil in a medium-sized skillet until shimmering. Add garlic, prawns, salt and pepper and stir to combine.
  • Cook, stirring occasionally, until prawns are pink and cooked through. Prawns cook very quickly, so keep an eye on them – they shouldn’t take more than 5 or 6 minutes!

Pasta

  • Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove. Cook, stirring occasionally, until prawns are pink and cooked through. Prawns cook very quickly, so keep an eye on them – they shouldn’t take more than 5 or 6 minutes!
  • Heat oil in pot over medium heat. When oil is warm, whisk in flour to form a roux. Cook for 1 minute.
  • Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
  • Add a2 MilkTM to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has mixed with the milk and you have a smooth sauce.
  • Add cooked pasta and prawns to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.

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