My Korean KitchenToowoomba Pasta
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Ingredients
Serves 2- 1 tsp cayenne pepper
- 10 g green onion ((0.35 ounces), chopped)
- 100 g button mushrooms ((3.5 ounces), thinly sliced)
- 15 g baby spinach ((0.5 ounces), rinsed)
- 3 cloves garlic (, peeled and thinly sliced)
- 200 g raw prawns ((7 ounces), peeled and deveined)
- 1 Tbsp soy sauce (, regular)
- 2 Tbsp parmesan cheese (, grated, for garnish, (optional))
- 400 ml heavy cream ((13.6 fluid ounces))
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 Tbsp Korean chili flakes
- fine sea salt (, to taste)
- ground black pepper (, to taste)
- 30 g butter ((1 ounce))
- 160 g fettuccine ((5.6 ounces))
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Steps
- Step 1
Boil the pasta following the package instructions but until it still has a bit of firm bite (slightly undercook by 1-2 mins). Drain the water. It will be further cooked while being simmered in the pasta sauce.
- Step 2
Meanwhile season the prawns with soy sauce, Korean chili flakes and cayenne pepper and set it aside while other ingredients are getting ready. Combine the pasta sauce ingredients in a medium sized jug / bowl and set it aside.
- Step 3
Melt the butter in a skillet over medium high heat. Add the garlic and gently toss them around until fragrant. Add the mushrooms and sauté until they brown. Add the seasoned prawns into the skillet. Cook them until they are half cooked. Pour in the pasta sauce and bring it to boil while stirring often to avoid burning on the bottom of the pan.
- Step 4
Once the sauce is bubbling, reduce the heat to medium and add the pasta. Simmer it for 2 mins until the pasta is well coated with the sauce. Season with black pepper and salt to your taste. Garnish with the baby spinach.
- Step 5
Serve. Top up with more parmesan cheese, if desired.
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Boil the pasta following the package instructions but until it still has a bit of firm bite (slightly undercook by 1-2 mins). Drain the water. It will be further cooked while being simmered in the pasta sauce.
Source: My Korean Kitchen
