Sunday, May 29, 2011

How To Cook Prawn Fettuccine Cabonara

Salam & hi to all,

this is something to share...tonight's dinner, we have had a creamy homemade prawn fettuccine cabonara! its pasta time!

you are going to need :-


2 packets of fettuccine
250gram butter (salted)
250gram cream cheese and 250gram parmesan hard cheese
300 gram cauliflower and 10-15 button mushroom
a teaspoon salt, a teaspoon dried parsley,
half teaspoon black pepper and  a teaspoon of mixed herbs
1 liter of full cream milk
fresh 500gram prawn (medium size)
some garlic and onion
4 eggs

Preparing the pasta
fill half the pot with tap water 2 tablespoon oil and 1 tablespoon salt. cook the 2 packets until soft.
when they are soft, put under tap water, rinse and put in a strainer. put aside.

Preparing the creamy gravy
peel the prawn skin, wash them and put aside
mince the button mushroom, cauliflower, onion, garlic and put aside
pour the 1 liter milk, put in the 250gram cream cheese, the eggs,
the black pepper, the salt, mixed herbs and the dried parsley
and beat them all until mixed well. put aside. (i named this as mixture A)
heat the 250gram butter until soft. then fry the prawns,
the minced onion and garlic together at a time, until the prawns turned reddish.
 its ok if the garlic & onion didnt turn brown. the smell is lovely ! (i named this as mixture B)
mix both mixture A & B, and cook under medium fire. stir and once you see it boils,
and count 10 seconds, and turn off the fire. dont worry, its considered cooked and nutritions reserved.
pour the gravy into the soften fettuccine.
scoop well


WALLAAA!!! its ready. you can grate some parmesan cheese on top of the serving.
( decoration..all those red chilis/green celery were out of stock)
suggestion : you can decorate with any colorful edible plants! ;)


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