Tuesday, June 24, 2008

Cream Pasta Sauce with Prawns

I must say that I do prefer cream pasta sauce to tomato based pasta sauce. Maybe I had a bit too much of that during my University days. I can still remember the yucky beef balls in tomato sauce in a can that I used to purchase to be eaten with home cooked pasta.. yucks...how could I have eaten those almost every other week. Maybe because it was the cheapest thing on the supermarket shelves.

This is a relatively simple sauce which can be made in a jiffy. Whilst preparing the sauce, I had a boiling pot of water for my spaghetti. Before putting the spaghetti into the boiling water, add a bit of oil and salt into the water.

I bought large prawns from the hypermarket. I cannot remember how much they were selling but I got 10 of them for RM8.60. The rest of the ingredient were what I could rummage from the kitchen cabinet, including a can of large button mushrooms.


1 can of button mushrooms (fresh would have been much better)
115g butter
2/3 cup flour
5 cloves garlic, peeled and chopped
4 c. chicken stock
2 c. light cream
1 c. grated Parmesan cheese
Salt and pepper to taste

  1. Heat up some butter in the pan and put in some of the chopped garlic.
  2. When the garlic turned aromatic, put in the prawns and fry them until they turn orange in color.
  3. Remove them from the pan and set aside.
  4. Add in the remaining butter and when hot, put in all the garlic and fry.
  5. Drain the button mushrooms from the tin and add into the hot pan.
  6. Saute the mushrooms for a minute
  7. Mix the flour and chicken stock before pouring it all into the hot pan.
  8. Lower the heat and stir until the sauce thickens.
  9. Add in the cream, salt and pepper.
  10. Finally, put in all the prawns into the sauce.
  11. For garnishing, use parsley and the grated Parmesan cheese

I know that I will not have that much time in the kitchen to cook or bake from tonite until the end of the week. Nope, I am not going away. It is just that there will be quite a number of activities lined up right up to Sunday.

Tonight, I will be watching Beauty and Beast at the KL Convention Centre.

Tomorrow night, I will be at Sukhi Hotu, who will be hosting a Dhamma Talk and Concert by Ravenna Michalsen..

Thursday night, I’ll be at DanSing Thro Broadway at the Pangung Bandaraya.

Friday is Casper’s birthday dinner, likely to be at Jaya33

Saturday, phew.. a breather here… dinner at mum’s

Sunday… yippppppppeeeeeee…..gumpaste and sugarpaste class at Min’s.. soooo excited lah.

Looks like the only rest I'd be getting is when I am working in the office...heehee

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Che-Cheh said...

Ohh yum! I like cream pasta too.

Wow so many activities! enjoy yourself yo.

twosuperheroes said...

wow...this is my favourite kind of pasta! Haha..the cream kind.. :p
And really busy week ahead eh, Y!

Sue said...

wow i love this cream pasta too, i've always been thinking of cooking this but i dun have a recipe for cream pasta sauce, so normally i play cheat,i used Campbell mushroom soup hahaha.....thanks for the recipe :)

yasmin said...

Heaven !

erinalaw said...

I also like this cream. But I also like the tomato gravy. Normally, I made it myself with lots of onions and tomatoes. Then kee it in the freezer.

YozoraNiteSky said...

che-cheh: thank you..i will definitely have a great week :D

supes: yup-yup..a real busy week ... enjoying myself haha

sue: oh yes.. i cheat too sometimes when i want fast pasta sauce.. actually they are not too bad also

min: heavenly to eat but sinful on the waistline heehee

erina: mmm..i must do that.. cook a bit more and store it in the freezer...sure saves a lot of time..thanks for the idea :)

Anonymous said...

ok, first of all why do you use flour??? to thiken it? the cream is so fat that if you boil it for few minutes itll reduce itselve and be ass creamy as the sauce you made.
for me it looks totaly dog food on the plate, no color, no nothing... yuk.
and before you judge me, im chef my selve, and theres millions other easy ways to do it.

YozoraNiteSky said...

Thanks for your comment anon.