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| Main ingredients | Fresh cream, Medium prawns, Spaghetti, Butter, Olive oil, Crushed black peppercorns, Garlic, Baby tomatoes, Parmesan cheese, Fresh basil leaves |
| Cuisine | Italian |
| Course | Noodles and pastas |
| Prep time | 15-20 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ¾ cup fresh cream
- 15-20 medium prawns, peeled, cleaned and deveined
- 200 grams spaghetti, boiled and drained
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt to taste
- Crushed black peppercorns to taste
- 1½ tablespoons finely chopped garlic
- ½ cup assorted baby tomatoes (red, yellow and green)
- 30 grams parmesan cheese block + for garnish
- 6-8 fresh basil leaves
- Fresh basil sprig for garnish
Method
- Heat 1½ tablespoons butter and olive oil in a non-stick pan. Add prawns and mix well.
- Add salt and crushed black peppercorns, mix and sauté on high heat for 2 minutes. Transfer into a plate.
- Place the pan back on heat, add remaining butter and let it melt. Add garlic and mix well. Cook till it turns golden brown.
- Add assorted baby tomatoes, salt and crushed black peppercorns and mix well.
- Add fresh cream and grate parmesan cheese into the pan and mix well. Add boiled spaghetti and toss till well combined.
- Add the prawns and tear the basil leaves and add into the pan and mix gently.
- Transfer into a serving bowl, grate some parmesan cheese on top, garnish with basil sprigs and serve hot.
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