Creamy Garlic Prawn Pasta

1. PRAWN / SHRIMP SIZE:I prefer using small ones for pasta because it disperses better in pasta. If you use medium or large prawns, I suggest using 400g / 14 oz. For giant ones, you may wish to cut in half lengthwise, or even into pieces.

FROZEN PRAWNS: I usually make this with frozen peeled prawns because it's a pain to peel small prawns. Thaw thoroughly and pat dry with paper towel before cooking (otherwise they just sort of braise in residual water that leaches).

TIP: Reserve the thawing liquid and use that as part of the broth required in this recipe. It's like a free seafood broth!

2. WINE: Any dry white is fine, I use sauv blanc. Sweet, really fruity ones like many rieslings aren't really suitable. Can sub with chicken or veg broth.

3. CREAM:This recipe will work fine with any full fat cream, but the sauce thickens faster / better with heavy / thickened cream. If you use light cream, the sauce will be thinner but it will still work.

4. PARMESAN: Must use freshly grated! Store bought won't melt smoothly. If you measure by cup rather than weight, be sure to tap the cup as you grate because the volume is greater i.e. it's fluffy, so if you don't tap, 40g parmesan is probably well in excess of 1 cup!

5. Reduce the cooking time because we finish cooking the pasta in the sauce (key step for this recipe).

6. Nutrition per serving, assuming 4 servings.