Ingredients for 2 portions:

• 300g King Prawns (peeled and deveined)

• 1tsp Olitalia Extra Virgin Olive Oil

• 1tsp Butter

• 3-4 Garlic Cloves (minced)

• 1 small Onion (finely chopped)

• 1/2 glass of Dry White Wine

• 1/4tsp Paprika

• 1 tub  Elmlea Double Alternative to Cream

• 40g Zanetti Parmeggiano Reggiano (grated)

• 1tsp Maille Traditional Dijon Mustard

• Salt & Pepper

• Fresh Parsley (finely chopped)

• Lemon Zest (to taste)

Method:

1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the prawns and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the prawns from the skillet and set them aside.

2. In the same skillet, add a bit more oil or butter if needed. Add the chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.

3. Pour in the white wine to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly.

4. Reduce the heat to medium. Add the cream to the skillet, stirring to combine with the onions, garlic, and wine. Let the cream simmer for a couple of minutes until it thickens slightly.

5. Stir in the grated Parmesan cheese, Dijon mustard, paprika, salt, and pepper. Allow the sauce to simmer gently for another 2-3 minutes, stirring occasionally.

6. Return the cooked prawns to the skillet, stirring them into the creamy sauce. Cook for another 2-3 minutes until the prawns are heated through and well coated with the sauce.

7. Sprinkle the dish with freshly chopped parsley and some grated lemon zest for an extra burst of flavour.

8. Serve it by itself, with rice, or you can use it as pasta sauce, too.

Related Posts

Follow our Social Platforms