Description:
This one is very creamy and satisfying. The white wine lends a nice flavor which differentiates it from carbonara. Thanks to my baker friend Johanna for sharing this recipe with me. Next time, I'll put a splash of lemon juice before serving.
Ingredients:
Extra-virgin olive oil
5 cloves garlic, minced
1/8 tsp. chili flakes
1/2 kilo prawns, shelled and deveined (You may opt to cut it in half horizontally for a nice cute curl when cooked)
1/4 cup dry white wine
1 cup all-purpose cream (or more if sauce becomes too dry)
Parmesan cheese or mild cheddar cheese, grated
Linguine, cooked according to package directions (I used around 350g uncooked)
Parsley flakes
Directions:
In a large saute pan, add olive oil to coat the pan. Add garlic and cook until aromatic, then add chili flakes. Add prawns and cook until pink. Add white wine and allow to simmer for a minute. Add the cream and season with salt and pepper.
Toss in cooked pasta, then add grated cheese and parsley flakes.
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