Creamy prawn and garlic pasta sauce
sweet white wine
⅓ cup(s), (80ml)
400 g, peeled
light thickened cream
½ cup(s), (125ml)
fresh flat-leaf parsley
- Heat olive oil in a non-stick frying pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add white wine and bring to the boil.
- Add prawns and cook for 1 minute. Add thickened cream and chicken stock and bring to the boil. Reduce heat to medium and simmer, stirring, for 5 minutes or until sauce has slightly thickened and prawns are cooked.
- Stir in 2 parsley. Serve tossed with pasta cooked following packet instructions or until tender.