Creamy Prawn and Broccoli Spaghetti

Creamy Prawn and Broccoli Spaghetti


453 people made this

About this recipe: An elegant and delicious pasta dish that's a cinch to make. Spaghetti is served with prawns and broccoli in a garlic-infused cream sauce.

Robbie Rice

Serves: 6 

  • 335g spaghetti or angel hair pasta
  • 35g butter, divided
  • 1 1/2 tablespoons plain flour
  • 350ml milk
  • 125ml double cream
  • 1 1/2 tablespoons pesto
  • 1 1/2 tablespoons chopped fresh parsley
  • 3 cloves garlic, finely chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground white pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot sauce
  • 225g frozen broccoli florets, thawed
  • 450g king prawns, peeled and deveined
  • 3 cloves garlic, finely chopped

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt 1/2 the butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Stir in pesto, parsley, garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
  3. Meanwhile, place broccoli in a steamer over 2.5cm of boiling water and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  4. Melt remaining butter in a large frying pan. Saute prawns, garlic and 1 teaspoon salt for 5 minutes or until prawns are pink.
  5. In a large bowl, toss pasta, prawns and broccoli; pour sauce over and serve.

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