Creamy Garlic Butter Prawn Pasta
Cheese

A luxuriously rich garlic cream pasta tossed with butter-seared prawns. Finished with a melting slice of cheese and freshly cracked black pepper, every noodle is perfectly coated.

Ingredients

• 200 g spaghetti
• 250 g peeled prawns
• 150 ml light cream
• 2 slices yellow sandwich cheese
• 2 tbsp butter
• 3 cloves minced garlic
• 1 tbsp olive oil
• to taste sea salt
• to taste black pepper
• to garnish dried parsley

Instructions

1. 1Season the boiling water

   

   Bring a pot of water to a rolling boil over the stove. Add a generous amount of salt and a splash of olive oil to the water. The salt seasons the pasta as it cooks, while the oil helps keep the water from boiling over.

   Tip: Make sure the water is heavily salted, almost like the sea, to ensure the spaghetti absorbs maximum flavor.
2. 2Add the spaghetti

   

   Place the dry, uncooked spaghetti directly into the boiling water. As the ends submerged in the water begin to soften, gently push the rest of the noodles down until they are completely covered by the water.

   Tip: Avoid breaking the spaghetti in half; keeping the strands whole results in a better texture and eating experience.
3. 3Cook and remove the pasta

   

   Let the spaghetti boil for about 8 minutes until it reaches an al dente texture. Once cooked to your liking, use a pair of tongs to carefully lift the softened noodles out of the hot water.

   Tip: Stir the pasta occasionally during the boiling process to prevent the noodles from sticking together or to the bottom of the pot.
4. 4Cool the spaghetti

   

   Immediately transfer the hot cooked spaghetti into a separate bowl filled with cold water. This sudden change in temperature stops the cooking process and washes away excess starch, leaving the noodles firm and chewy.

   Tip: Rinsing the pasta also prevents it from clumping together while you prepare the sauce and toppings.
5. 5Season the prawns

   

   Arrange the raw, peeled prawns in an even layer on a clean plate. Season them generously by sprinkling sea salt and freshly ground black pepper over the surface of the seafood.

   Tip: Pat the prawns completely dry with a paper towel before seasoning to ensure they get a good sear in the pan instead of steaming.
6. 6Melt the butter

   

   Place a frying pan over medium heat and drop in a square piece of butter. Use tongs to gently move the butter around the surface as it melts, ensuring the entire pan is evenly coated and ready for the prawns.

   Tip: Watch the heat closely, as butter can burn quickly. If it starts browning too fast, lower the flame slightly.
7. 7Add prawns to the pan

   

   Carefully lay the seasoned seafood into the center of the hot pan where the bubbling fat is concentrated. Spread them out quickly so they begin to sear and develop a crust right away.

   Tip: Using tongs allows for precise placement and keeps your hands safe from any hot splashes.
8. 8Fry the prawns

   

   Fry the seasoned prawns in the bubbling butter over medium heat. Allow them to cook undisturbed until the undersides turn pink and opaque, then flip them to cook evenly on both sides.

   Tip: Space the prawns out evenly in the pan so they sear properly rather than steam.
9. 9Remove cooked prawns

   

   Once the prawns are fully cooked, opaque, and pink on both sides, use tongs to carefully remove them from the pan. Set them aside on a plate so they do not overcook while you prepare the sauce.

   Tip: Leave the residual butter and prawn juices in the pan, as they will build a flavorful base for the cream sauce.
10. 10Sauté minced garlic

    

    In the same pan used for the prawns, add the chopped minced garlic directly into the residual butter and oil. Sauté over low heat until the garlic becomes fragrant and slightly golden.

    Tip: Keep the heat low to prevent the garlic from burning, which can introduce a bitter taste to your cream sauce.
11. 11Pour in the cream

    

    Once the garlic is fragrant, pour 150ml of light cream directly into the pan. Stir gently to combine the cream with the infused garlic and oil, allowing it to heat through and begin simmering gently.

    Tip: Scrape the bottom of the pan gently with a spatula while pouring the cream to release any browned bits left from the prawns.
12. 12Add a slice of cheese

    

    Gently drop a square slice of yellow sandwich cheese directly into the warm cream mixture. Let it rest for a few seconds to soften in the simmering liquid before you begin blending it.

    Tip: Tearing the cheese slice into smaller pieces before adding it can help it melt faster and more evenly into the sauce.
13. 13Melt the cheese

    

    Use a wooden spoon or spatula to constantly stir the softening cheese through the warm liquid. Keep mixing until it dissolves completely and transforms the liquid into a thick and velvety cream.

    Tip: Keep the heat on low while melting the cheese to prevent the sauce from splitting or becoming grainy.
14. 14Toss in the spaghetti

    

    Transfer the cooked spaghetti directly into the pan with the hot, creamy cheese sauce. Toss the noodles gently to ensure every strand is evenly coated with the rich sauce.

    Tip: If the sauce seems too thick, you can add a small splash of the pasta cooking water to loosen it up.
15. 15Add the prawns

    

    Once the spaghetti is well coated in the sauce, return the previously seared prawns to the pan. Gently fold them into the pasta, allowing them to warm through and soak up the flavors of the creamy garlic sauce.

    Tip: Be gentle when folding in the prawns to avoid breaking them apart or over-mixing the pasta.
16. 16Top with extra cheese

    

    To make the dish even richer, place an additional slice of cheese directly on top of the hot pasta and prawns. The residual heat from the dish will start to melt the cheese, creating an irresistible gooey topping.

    Tip: Cover the pan with a lid for about a minute if you want the top slice of cheese to melt faster.

Storage & Reheating

Burn It Off

Frequently Asked Questions