Garlic Shrimp Pasta (Print Version)

# Ingredients:

01 - 8 ounces (225 grams) thin spaghetti strands.
02 - 1 tablespoon extra virgin olive oil.
03 - 1 ½ tablespoons unsalted butter, split.
04 - 1 pound (450 grams) uncooked prawns, thawed, shells removed.
05 - ½ teaspoon table salt.
06 - ¼ teaspoon cracked black pepper.
07 - 1 tablespoon seafood spice mix (if you want) or smoky paprika or creole seasoning.
08 - 1 clove garlic, finely chopped.
09 - ½ cup (120 ml) whipping cream (called double cream in Britain).
10 - ½ cup (40 grams) freshly shredded parmesan.
11 - ¼ cup green parsley, finely snipped.

# Instructions:

01 - Fill a pot with water, bring it to a rolling boil and throw in plenty of salt. Drop your linguine in and cook till just tender with a slight bite. Before draining, scoop out 1 cup of the starchy water.
02 - Put 1 tablespoon butter and oil in a pan over medium flame. Toss in the prawns and cook for just one minute before adding salt, pepper and your choice of Old Bay, paprika or cajun spices.
03 - Keep cooking till the prawns turn coral-colored throughout. Work in smaller batches if your pan's crowded to avoid rubbery prawns. Once done, set them aside on a dish.
04 - Using that same pan, drop in your remaining butter and add chopped garlic, cooking just half a minute till you can smell it. Pour in the cream and scrape up all those tasty browned bits from the bottom.
05 - Add your parmesan and stir until it disappears into the sauce, then splash in some reserved pasta water to thin it out. Let everything bubble gently for a minute and taste it – add more salt or pepper if needed.
06 - Drop your drained pasta into the creamy sauce and turn gently until every noodle gets coated. Add the prawns back to warm them through. Scatter fresh parsley on top and it's ready to eat.

# Notes:

01 - When using frozen prawns, you'll get extra water in the pan – just let it bubble away without cooking your seafood too long.
02 - It's always better to defrost your prawns first for tastier results.
03 - Don't forget to save some starchy pasta water – it's perfect for making your sauce just the right thickness.
04 - This makes enough for 4 normal portions or 3 bigger servings.
05 - Any leftovers can stay in your fridge for up to 3 days in an airtight container.
06 - To warm it up again, put it in a pan with a splash of water or use your microwave – but don't ever freeze creamy pasta dishes.

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