Creamy prawn pasta

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Pasta is always a good dish to prepare when entertaining.  A large central bowl complete with the special pasta spoon can be served as a main course, or as an entree.  You can substitute the prawns with crab or even a white meat fish, but I think prawn (shrimp) is best.

Ingredients Serves 4-6
Medium size cooked shrimp 500 gm
Uncooked rotini pasta 200 gm
Onion, chopped 1 small
Flour ¼ cup
Pepper ¼ tspn
Worcestershire sauce 1 tspn
Chopped fresh parsley 4 tbspns
Sliced mushrooms 1 jar
Parmesan cheese 4 tbspns
Butter 2 tbspns
Garlic clove, minced 1
Salt ¼ tspn
Milk 2 cups
Shredded Swiss cheese 60 gm

Cooking Method

Cook pasta to desired softness.  Drain, rinse in hot water.  Place on serving plate; keep warm.  Melt butter in large skillet over medium heat, add onion and garlic; cook until tender.  Add flour, salt and pepper; cook and stir until smooth and bubbly.  Gradually add milk and Worcestershire sauce.  Cook until mixture boils and thickens, stirring constantly.  Add parsley, Swiss cheese and mushrooms; cook and stir until cheese melts.  Stir in shrimp; cook until thoroughly heated.  Spoon over cooked pasta.  Sprinkle with Parmesan cheese.