Prawn Spaghetti with Yuzu Vodka Sauce
Print RecipeIngredients
- 400g spaghetti
- 20g butter
- 4 cloves garlic, sliced
- 20 green (raw) prawns, peeled with tails intact
- 250ml pouring cream
- 2 tbsp vodka
- 2 tbsp yuzu juice
- 1 tbsp yuzu zest
- ½ cup flat-leaf parsley leaves
- sea salt and cracked black pepper
Instructions
- Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and keep warm.
- While the pasta is cooking, melt the butter in a non-stick frying pan over medium-high heat. Add the garlic and prawns and cook for 2 minutes, remove from the pan and set aside.
- Add the cream, vodka, yuzu juice and zest to the pan and simmer for 5 minutes. Return the prawns to the pan with the pasta, parsley, salt and pepper and toss to combine. Serve immediately.
