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Preparation time: 10mins
Cooking/baking time: 15mins
Serves: 5
Calories: 447
P 34 | C 43 | F 12
*GF
Ingredients
Ingredients
750g raw frozen prawns
1/2 packet (250g) of dry pasta - I used spaghetti
1 TBS minced garlic
1 TBS butter or oil - I used a combo of both
Spices: chilli flakes, salt and pepper to taste
Optional: sprinkle of cheese - I used Edam
Sauce
1 cup milk - I used reduced fat (light blue top)
1/4 cup lite sour cream
1 packet (37g) of Maggi's Creamy Soup Seafood packet
Method
Method
Place prawns in a bowl of hot water to thaw. Keep to the side.
Over high heat, in a pot, boil water then add a big pinch of salt and pasta.
Once pasta is cooked, reserve 1 cup of pasta water, drain the rest and place pasta in a bowl of cold water. Keep to the side.
In the same pot, over medium heat, add milk, bring to a simmer.
Once milk starts simmering, add Seafood Chowder mix. Use a whisk to mix.
Once this thickens, add sour cream and 1/2 of the reserved pasta water. Mix well then take off the heat and keep to the side.
In a large pan, over med-high heat, add butter/oil, garlic and prawns. Cook prawns until they just turn pink.
Once cooked, pour sauce mixture and simmer for 2mins, then add pasta and mix until well combined.
Depending on how think you prefer your pasta, you can add more of the remaining pasta water.
Garnish with chilli flakes and serve with a piece of garlic bread.
Hot tips!
Hot tips!
To stop your pasta from sticking - make sure you move it around while it's cooking. This will keep it loose. Adding it to cold water will stop it from cooking and allow it to hold it's shape.
Can use any milk of choice.
Using a combo of butter and oil will keep the flavour of the butter without it burning too quickly.
*GF - use GF pasta
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