Prawn alfredo

15 mins
Cooking time
20 mins
tbsp olive oil
clove garlic, minced
salt and pepper to taste
2 tbsp
olive oil
2 tbsp
plain flour
½ cup
dry white wine
1 cup
a2 Milk™
¾ cup
grated pecorino
¼ cup
fresh parsley, chopped, for garnish
salt and pepper to taste
  1. Heat oil in a medium-sized skillet until shimmering. Add garlic, prawns, salt and pepper and stir to combine.
  2. Cook, stirring occasionally, until prawns are pink and cooked through. Prawns cook very quickly, so keep an eye on them – they shouldn’t take more than 5 or 6 minutes!
  3. Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
  4. Heat oil in pot over medium heat. When oil is warm, whisk in flour to form a roux. Cook for 1 minute.
  5. Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
  6. Add a2 Milk™ to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has mixed with the milk and you have a smooth sauce.
  7. Add cooked pasta and prawns to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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