Creamy garlic prawn pasta

Some nights nothing but pasta will do! Try this creamy garlic prawn pasta infused with the Marina Sea Salts exquisite flavour! 

Ingredients: 

Linguine pasta or spaghetti 

Butter for frying

1 tablespoon of oil 

300g of small peeled prawns 

3 garlic cloves, minced 

250ml heavy cream

125ml chicken stock

50g finely grated parmesan cheese

2 tablespoons of finely chopped parsely

Marina Lighthouse black pepper

Marina Braai Salt with Coriander 

Instructions: 

- Boil a large pot of water with a tablespoon of oil and add 1 teaspoon of salt.

- Add your pasta to the boiling water and let it cook.

- Just before draining, scoop out 1 cup of the water and set aside. Drain the pasta.

- Melt 1 tablespoon of butter in a large pan over medium high heat. Add prawns and cook for 11 to 12 minutes. Once your prawns are cooked through, remove them from the pan. 

- In the same pan, add 1 tablespoon of butter. Add garlic once the butter has melted. Stir until fragrant. 

- Add wine and stir. Simmer for 2 minutes until wine mostly reduces. 

- Add cream, chicken stock and parmesan cheese. Stir until the parmesan cheese is melted, then leave to simmer for 12 minutes until it thickens. 

- Add prawns, stir then add your pasta plus about 1/4 cup of the reserved pasta water. Toss pasta in the pan and the sauce will thicken in about 30 seconds. Start clinging to the pasta. 

- Take it off the stove after the sauce is as thick as you want.

- Sprinkle parsely and the Marina Lighthouse black pepper. Add 1 teaspoon of the Marina braai salt with Coriander. 

- Add a tiny splash of pasta water if the pasta gets too thick. 

Serve and enjoy!