Yummy Recipe: Soul Food!—Prawns & Pasta

Ingredients:
500 g prawns (jumbo, if possible), 1 prawn chopped into 4 pieces
2 tbsp butter
1 cup fresh cream
4-5 cloves of garlic, chopped fine or crushed
2-3 green onions, chopped
1 small cup of white wine
Juice of 2-3 lemons (depending on your taste)
2 tsp cornstarch dissolved in a little water
Salt & Pepper
1/2 tsp Dried Dill (optional)

250 g pasta or rice (I don't eat wheat as I am blood type B+, and this is great poured over leftover rice, while the rest of the family enjoys their pasta!)

Method:
In a large saucepan with salted water, start boiling the pasta according to the instructions on the packet.

In another pan or wok, saute the garlic in the butter.
Add the prawns, saute rapidly until the colour of the prawns begins to turn pink (about 2-3 minutes).
Add the cream and the wine and the cornstarch dissolved in water and mix it all well.
The sauce is creamy and light, and does not need much cooking (Overcooking will turn the cream into ghee, and you do not want that!).
Add the green onions just a minute or so before turning off the heat.
Add salt and pepper (freshly crushed pepper makes all the difference).
Add lemon juice last.
Taste for seasoning.

This sauce takes all of 7-10 minutes to get ready and is delicious!

Meanwhile, your pasta should be ready. Drain the pasta, and pour the sauce over it immediately. I learned this trick from a celebrated Italian chef, never drain the pasta and let it sit and get congealed as you get the sauce ready, the pasta loves to have sauce poured on it right after we drain the water as that is when it can absorb all the flavours best!

Enjoy!

Variation: Instead of prawns, you will also have great results using a seafood mix of mussels, shrimp, etc.