Garlic Giant Prawn Linguine. one of Stephen Drus's Prawn Recipe Variation

Ingredients

Serves: 8 

• 1 (500g) pack linguine
• 30g (1 oz) butter
• 3 tablespoons white wine
• 1 dessertspoon grated Parmesan cheese
• 3 cloves garlic, minced
• small handful chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1kg (1 1/4 lb) fresh giant  prawns, peeled and deveined

---

Method

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a frying pan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add prawns to pan; cook for about 3 to 4 minutes or until prawns begins to turn pink. Do not overcook.
4. Divide pasta into portions and spoon sauce and prawns on top; garnish with Parmesan cheese and fresh parsley, if desired.