Alfredo Pasta with Fresh Prawns

Infused with the delicate flavours of fresh prawns, this rendition of the classic Alfredo pasta dish is a seafood lover’s delight. The combination of succulent prawns with a creamy Parmesan sauce and perfectly cooked fettuccine makes for an indulgent and exquisite meal.

Ingredients:

• 8 oz fettuccine
• 12-15 large fresh prawns, peeled and deveined
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup chicken or seafood broth
• 1/4 cup dry white wine (optional)
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley
• 1 lemon, for zest and juice
• Additional grated Parmesan cheese, for serving

Instructions:

1. Start by cooking the fettuccine according to the package instructions. Once cooked, drain and set aside.
2. While the pasta is cooking, season the prawns with salt and black pepper. In a large skillet or pan, heat the olive oil over medium-high heat. Add the prawns and cook for about 2 minutes on each side or until they are opaque and cooked through. Once cooked, remove them from the skillet and set them aside.
3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
4. If using white wine, add it to the skillet now and allow it to simmer for about 1-2 minutes to cook off the alcohol.
5. Add the chicken or seafood broth to the skillet and bring it to a simmer. Allow it to cook for another 2-3 minutes.
6. Reduce the heat to low, and add the butter to the skillet. Once the butter has melted, slowly whisk in the heavy cream. Allow the sauce to come to a slow simmer.
7. Gradually add the grated Parmesan cheese to the skillet, constantly whisking to ensure it melts into the sauce.
8. Season the sauce with additional salt and black pepper to taste. If you like a bit of heat, you can also add some crushed red pepper flakes.
9. Return the prawns to the skillet and stir them into the sauce.
10. Add the cooked fettuccine to the skillet, tossing to combine with the sauce and prawns. If the sauce is too thick, you can add a bit of pasta water or more broth to thin it out.
11. Remove the skillet from the heat and stir in the chopped fresh parsley, lemon zest, and a squeeze of fresh lemon juice. This will give the dish a burst of freshness and acidity to balance out the rich sauce.
12. Serve immediately with additional grated Parmesan cheese on top.

Indulge in this luxurious Alfredo pasta with fresh prawns, and savor the harmony of flavors and textures. Perfect for a special occasion or whenever you’re in the mood for an elegant pasta dish. Buon appetito!