CREAMY GARLIC PRAWN PASTA
You simply can't go wrong with a hearty, creamy garlic prawn pasta!
for 4 servings
1 packet of spaghetti
500g green prawns, peeled, deveined, tails intact
4 garlic cloves, crushed
1 onion, sliced
1 lemon, finely zested and juiced
1/2 cup white wine
1 tbsp cornflour
375ml can light and creamy evaporated milk
2 tbsp parsley, chopped
Cook spaghetti as per packet instructions. Drain well and return to pan. Cover to keep warm.
Meanwhile, place prawns in a bowl with oil, half the garlic, lemon zest and combine well.
Heat a large pan on high. Cook prawns until changed in colour and just cooked through. Remove from pan and set aside.
Sauté onion with remaining garlic in same pan on high until tender. Stir in the wine and simmer for around 2-3 mins.
In a small jug, blend cornflour with a some of the milk until a smooth paste consistency.
Stir remaining milk into the pan. Add the cornflour mixture and keep stirring, until mixture boils and thickens. Reduce heat and simmer for 3 mins.
Add some lemon juice. Return prawns to sauce. Simmer gently until heated through. Toss sauce through pasta with half the parsley. Top with remaining parsley and serve.