Ingredients:

  • 300g linguine
  • 15g butter
  • 4 cloves garlic, grated or crushed
  • 50ml white wine (optional)
  • 300ml double cream (heavy cream)
  • 35g grated Parmesan cheese, plus more for serving
  • 450g cooked and peeled king prawns (shrimp)
  • Salt and black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley, plus extra for garnish

Instructions:

  1. Cook the linguine according to package directions. Reserve about ½ cup of the pasta water before draining.
  2. Melt the butter in a large frying pan over low heat. Add the garlic and cook for 30 seconds, being careful not to burn it.
  3. Pour in the white wine (if using) and turn the heat up to high. Bubble for 2 minutes, until the wine has reduced.
  4. Add the double cream, Parmesan, salt, and pepper. Turn the heat down to medium and bubble for 2 minutes, until the sauce has slightly thickened.
  5. Add the cooked prawns and cook for 1 minute, until heated through.
  6. Add the drained linguine and a splash of the reserved pasta water to the pan. Toss to coat, adding more pasta water if needed to reach your desired consistency. Cook for 1 minute, until everything is heated through.
  7. Remove from heat and stir in the parsley. Serve immediately, garnished with extra grated Parmesan and black pepper.