Seafood pasta

Creamy Garlic Prawns with Fusilli Pasta

Classic garlic prawns complimented by a herby pasta. A zesty and fresh recipe to bring variety to your pasta menu.

Creamy garlic prawns’ with fusilli served in a bowl
  • 50 mLs olive oil

  • 5 g garlic-minced

  • 5 prawn tails- split

  • 40 mLs white wine

  • 70 mLs Anchor Culinary cream

  • 130 g fusilli paste-cooked

  • 40 g flat leaf parsley-shredded

  • 50 g tomato – diced

  • 5 g salt and pepper to taste

  • 5 g sage leaves, torn

  • 1/2 lemon, seared as garnish

  1. Heat a large pan, add olive and garlic. Fry for 30 seconds, then add the prawns, sear to a golden brown on both sides.

  2. Deglaze the prawns with the white, add the culinary cream and slightly reduce.

  3. Add the cooked fusilli, and toss until fully coated in cream, add tomato and parsley.

  4. Serve and garnish with the sage leaves and seared lemon.

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