Creamy Garlic Prawns in Linguine
Sweet, tender prawns bathe in a lusciously garlicky cream sauce brightened with lemon and parsley; it's rich but nimble enough to come together quickly on a weeknight. Serve over warm pasta or rice so the sauce can be soppped up with every bite.
1 ½ lb prawns, peeled and deveined, tails removed or left on per preference
1 ½ tsp kosher salt
¾ tsp black pepper, freshly ground
1 tsp paprika
1 tbsp olive oil
3 tbsp unsalted butter
1 shallot, finely minced
6 clove garlic, finely minced
¼ cup dry white wine
½ cup chicken broth, low-sodium
1 cup heavy cream
⅓ cup grated Parmesan, finely grated
1 tbsp lemon juice, freshly squeezed
¼ tsp red pepper flakes
2 tbsp fresh parsley, finely chopped
8 oz linguine or rice, cooked according to package directions if using pasta
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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