Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Prawn and Spaghetti in a White Wine Butter Sauce

Simple and delicious. The shrimps are tender and succulent by lightly poaching them in a fusion of white wine, garlic, and butter, adding to a flavourful creamy sauce that melds into the spaghetti. This restaurant-quality dish is simply done in minutes.

Turn mealtime into a joyful experience
CUISINES: American
LEVEL: EASY
TIME: 20 min
SERVING: 2 People
INGREDIENTS:
  • 3 oz Spaghetti
  • 0.5 tsp Salt
  • 1 tsp Olive Oil
  • 2 cloves Garlic, Minced
  • 1 tbsp Crushed Chili
  • 0.5 cup Butter
  • 0.5 cup White Wine
  • 8 large Tiger Prawns
  • 0.5 tsp Salt
  • 0.25 tsp White Pepper
  • 0.25 cup Grated Parmesan Cheese
  • 1 Sprigs of Parsley, mincedㅤㅤㅤㅤㅤㅤ
  • 【Garnish】
  • Parmesan Cheese
LET'S START
Step 1
Step 1
Step 1
Butterfly and devein the prawns. Set aside
Step 2
Step 2
Step 2
Cook the pasta in boiling salted water for approximately 7 minutes.
Step 3
Step 3
Step 3
In a medium hot pan, sear the garlic and crushed chili for about 30 seconds, then add butter and white wine and reduce a little.
Step 4
Step 4
Step 4
Place the raw prawns in the wine and butter sauce, gently simmer until the prawns turn pink. Set the prawns aside.
Step 5
Step 5
Step 5
Reduce the sauce a little bit more then toss the cooked spaghetti, prawns and parmesan in with the sauce combining.
Step 6
Step 6
Step 6
You are ready to serve now! Garnish with a smattering of fresh grated Parmesan and chopped parsley.