A family favourite! Super easy to make. This recipe we add prawns because that’s what I had in the freezer. Using ‘real cream’ as opposed to the ‘vegan, dairy free’ option (like in the video) you will get a better result. The issue with the substitutes is they are water based so don’t thicken up well. So keep to the real stuff.
We used GF Fettuccine here and it was a winner! It did say to cook for 4-5min but really it needed longer.
500g GF fettuccine
300g green prawns peel and ‘butterflied’
1 knob of garlic crushed
300g thickened cream
150g Parmesan cheese
- Heat fry pan and add 50g of butter and cook off the prawns. Set aside
- In the same fry pan add the rest of the butter and garlic. Once the butter is melted reduce the heat and add cream. Bring to the simmer and cook till it has reduce by at least a half.
- In a pot bring water to the boil and add Fettuccine. Cook till tender.
- Add prawns to creamy garlic sauce, once Fettuccine is cooked drain and mix in with the creamy sauce. Finally add in the Parmesan Cheese.
- Serve up and enjoy
Cooking with Cameron
The Fathering Project