Zutaten für Prawn Fettuccine In White Sauce
- Large Shrimp
- Spring Onion
- Garlic Cloves
- Thickened Cream
- 100ml dry white wine
- Chicken Stock
- 1 tbsp cornflour, mixed with 2 tbsp cold water
- Cold Water
- Chili Flakes
- Salt & Pepper
- Olive Oil
- Fresh Fettuccine
- Fresh Parmesan Cheese
- Warm oven-baked dinner rolls, to serve (optional)
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Zubereitung von Prawn Fettuccine In White Sauce
- Bring a large pot of salted water to a boil. Add 2 tbsp olive oil to the water and add the fettuccine. Cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the onion, garlic, and spring onions and sauté until softened, about 5 minutes.
- Add the prawns to the pan and cook until pink and opaque, about 3-5 minutes.
- Pour in the white wine and stock, stirring to combine. Bring to a simmer and cook for 2 minutes.
- Gradually whisk in the double cream. Continue to stir until the sauce slightly thickens. Avoid overcooking.
- Stir in the cornflour slurry (cornflour mixed with cold water) and cook until the sauce reaches your desired consistency.
- Season generously with salt and pepper. Add more minced garlic if desired.
- Drain the cooked fettuccine and add it to the pan with the sauce. Gently toss to coat.
- Divide the fettuccine among serving bowls.
- Top with grated parmesan cheese and serve immediately with warm dinner rolls, if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
8g
Fat
48g
Carbs
20g
