Description
Indulge in a decadent dish with our Garlic Brown Butter Prawn Fettuccine recipe. Learn how to create this savory seafood pasta in just a few simple steps. Perfect for a gourmet meal at home!
Ingredients
- 12 oz (340 g) fettuccine pasta
- 1 lb (450 g) large shrimp, peeled and deveined
- 1/4 cup (1/2 stick or 57 g) unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon (3 ml) red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) vegetable broth
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons (30 ml) chopped fresh parsley
Instructions
- Boil a large pot of salted water over high heat.
- Add fettuccine pasta and cook until al dente, about 10-12 minutes.
- Drain the pasta and set aside, reserving 1/4 cup of pasta water.
- Heat olive oil in a large skillet over medium heat.
- Add prawns to the skillet and season with salt and black pepper.
- Cook prawns until pink and opaque, about 2-3 minutes per side.
- Remove prawns from the skillet and set aside.
- In the same skillet, add unsalted butter and melt over medium heat.
- Stir in minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add chicken broth and lemon juice to the skillet, stirring to combine.
- Bring the mixture to a simmer and let it reduce slightly, about 2 minutes.
- Return prawns to the skillet and toss to coat in the sauce.
- Add cooked fettuccine and reserved pasta water, tossing to combine.
- Stir in grated Parmesan cheese until melted and well incorporated.
- Season with additional salt and black pepper if desired.
- Remove skillet from heat and sprinkle with chopped fresh parsley.
- Serve immediately, garnishing with extra Parmesan if desired.
Notes
- For a healthier twist, opt for whole wheat fettuccine pasta in place of regular pasta.
- Enhance the sauce’s flavor with a dash of while simmering.
- Freshly grated Parmesan cheese will elevate the richness compared to pre-grated cheese.
