Delight your taste buds with this enchanting dish inspired by the passionate flavors of the "Marry Me Chicken" combined with the delicate sweetness of spot prawns, all served over al dente fettuccini. Brought to you by The Piscatorian, this recipe is perfect for a romantic dinner or when you want to impress with a gourmet seafood pasta that's surprisingly easy to make.
Ingredients:
- 1/2 box of Fettuccini pasta
- Salt, to taste
- Olive oil, as needed
- 3 cloves of fresh garlic, minced (or equivalent minced garlic)
- 1 cup of chicken stock (preferably Better Than Bouillon)
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/2 teaspoon of red chili flakes (adjust to taste)
- Johnny’s No MSG seasoning salt (to taste)
- 1/2 jar of sun-dried tomatoes, in oil
- Spot prawns (quantity to preference, cleaned and deveined)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Equipment:
- Large pot for cooking pasta
- Colander
- Large skillet or frying pan
- Stirring spoon
Cooking Tips:
1. Fresh is best for garlic to ensure a vibrant, robust flavor.
2. Adjust the chili flakes to suit your heat preference.
Instructions:
1. Bring a large pot of water to a boil; add salt and cook the fettuccini according to package instructions until al dente. Drain, drizzle with a bit of olive oil to prevent sticking, and set aside.
2. Meanwhile, heat a skillet over medium heat and add a drizzle of olive oil. Sauté the minced garlic until fragrant but not browned, usually about 2 minutes.
3. Pour in the chicken stock and bring to a simmer for a few minutes, then reduce the heat to medium-low.
4. Slowly stir in the heavy cream and let it simmer.
5. Add the grated Parmesan cheese to the cream mixture, stirring until the cheese is well incorporated and the sauce thickens slightly.
6. Season the sauce with dried oregano, dried thyme, red chili flakes, and Johnny’s seasoning salt. Adjust to taste. Stir well.
7. Add the sun-dried tomatoes to the sauce, let them warm through, and simmer the sauce for an additional minute to integrate the flavors.
8. In a separate pan, sauté the spot prawns in a bit of olive oil just until they turn pink and are cooked through (this should only take a few minutes to avoid overcooking).
9. Gently fold the cooked spot prawns into the tomato cream sauce.
10. Serve the sauce and prawns over the prepared fettuccini. Garnish with extra Parmesan and fresh herbs if desired.
Recipe attributed to The Piscatorian and featured on their YouTube channel: https://www.youtube.com/@ThePiscatorian360
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