A simple yet luxurious dish, this prawn and white wine cream sauce is easy to whip up for a comforting midweek meal. This recipe uses fusilli pasta but works wonderfully with tagliatelle, penne or farfalle, as well.
15 people made this
500g fusilli pasta
2 tablespoons olive oil
1 onion, chopped
300g shelled prawns
250ml double cream
150ml white wine
salt and freshly ground pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
In a saucepan bring water to the boil. Add pasta and cook for 8 to 10 minutes or until just al dente; drain and set aside.
In a large frying pan heat oil over medium heat and sauté the onion for 5 minutes. Add prawns and cook 10 minutes, stirring occasionally. Add cream, stir together and simmer for 10 minutes; finally, add wine and stir all together.
Once sauce has reduced slightly, add pasta and mix well. Simmer 1 to 2 minutes; season with salt and pepper to taste before serving.