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Clover Fresh milk Prawn Alfredo parcels

Prawn Alfredo parcels

Clover Fresh milk Prawn Alfredo parcels
Recipe by: Tumi Mogoai

Serves 4-6 
Cooking time: 15-20 minutes

1 pack phyllo pastry
2 cups fettuccine or penne pasta
1 cup prawns, peeled and deveined
1 tbsp oil
1 small onion, finely chopped
2 tbsp butter
1 garlic clove, minced
1/3 cup white wine
1 cup Clover Fresh milk
1 cup cream
1/3 cup parmesan cheese
Salt and pepper to taste
1 tsp paprika
Parsley or basil for garnish if desired

Cook pasta in salted water according to package instructions and drain. Don’t rinse (this helps the sauce stick to the noodles better).
2. Lightly season shrimp with salt, pepper and half of the paprika. Preheat a large pan to med/high and oil. Once oil is hot, add prawns in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don’t over-do it or they will be rubbery. Remove prawns to a separate bowl.
In same pan, over medium/high heat, add butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in white wine and reduce to 25% scraping the bottom to deglaze the pan
Stir in Clover Fresh milk and cream and simmer for 2 min. Next, sprinkle the top with parmesan and stir just until creamy and smooth and remove from heat. Don’t boil or the cheese will separate from the cream. Add about the remaining paprika and season with S&P to taste.
Add the cooked prawns and drained, un-rinsed pasta and stir through lightly.
Cut the phyllo pastry into squares. Place 2 cut phyllo squares into the cup of the muffin tin and fill with the pasta mixture. Repeat process filling up all the entire tin then bake at 195C for 10 min or until golden brown.

Serve and enjoy

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