Pasta with Prawns in White Wine Butter Sauce

Pasta with Prawns in White Wine Butter Sauce

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  • Each serving
  • 380 cal
  • 14g fat (4.5g sat)
  • 55mg chol
  • 120mg sodium
  • 43g carb
  • 1g fiber
  • 2g sugars
  • 11g protein


  • 1/2 pound spaghetti or linguine
  • 2 tablespoons extra virgin olive oil
  • 12 to 16 prawns, peeled and deveined, tails left on
  • 2 teaspoons fresh thyme
  • 1 teaspoon fennel seeds
  • 3 to 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup fish stock or clam juice
  • 2 tablespoons cold, unsalted butter, cut into 3 pats
  • Salt and pepper, to taste
  • Fresh herb sprigs, for garnish


Cook pasta in boiling, salted water until al dente. Drain and keep warm while preparing the sauce.

Heat oil in a large sauté pan over medium heat. Cook prawns with thyme, fennel and garlic for 3 to 4 minutes, or until prawns are just opaque.

Remove prawns and pour wine and stock or juice into the pan. Increase heat to medium-high and cook to reduce by half. Turn the heat to low and stir in cold butter, 1 pat at a time. Adjust seasoning with salt and pepper.

Lightly toss pasta with wine sauce and prawns; heat gently. Serve garnished with fresh herb sprigs.

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