Prawn and kale garlic cream sauce spaghetti
This garlicky cream sauce is done without cream and without butter!
- 1 tablespoon vegetable oil
- sunflower or rapeseed is fine too
- 2-3 cloves garlic
- minced. I usually go with one clove per person
- 1 big handful shell-on prawns
- 2 handfuls shredded kale
- 4 mushrooms
- thickly sliced
- 2 cups cold milk
- 2 tablespoons flour
- 2 portions long pasta
- salt and pepper
- to season
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Cook the prawns as you would with mussels, in a single layer with a small amount of water. But do so over a gentle heat with the lid on, flipping at midpoint, and removing each piece once cooked. Save the cooking liquor for later and shell the cooked prawns.
Set your pasta away to boil in a pot of well-salted water. Drain when pasta is al dente, which means a texture that is firm to the bite but cooked through and not chalky.
Heat the oil in a skillet and fry the minced garlic till fragrant and almost golden. Then, toss in the kale and mushrooms, and soften with half a cup of the milk.
Now comes the important bit. When the kale is done, take the pan off the hob and add the cold milk all at once, and add the flour right after in small consecutive amounts, mixing contantly. The reason for doing this is so that the flour doesn’t clump together in bits causing the sauce to be lumpy. Alternatively, you can mix the flour and milk together. However, I prefer the former because it allows me more control with the amounts of milk and flour, should there be a need to change the consistency.
Add the cooking liquor and reduce the sauce slightly and season with salt and black pepper. The sauce should be able to coat the back of a spoon lightly, if it is too thick, add more milk. If it is too thin, add more flour, one pinch at a time.
Add the drained pasta and peeled prawns and combine well. Taste and adjust seasoning accordingly before serving.
Frozen peeled prawns are a great way to save time if you're in a hurry to fill that belly!
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