Recipe

Butter Sauted Spaghetti With Prawns Veggies And Cheddar Recipe

Add Step-by-Step Photos	Wiffy / All my dishes 1 year, 1 month ago Here’s another way to serve pasta: use butter instead of olive oil for a rich buttery aroma. This is the ultimate indulgence and the taste is oh-so-heavenly. Prep:20m Cook:20m Servings:2	Wiffy
	saute italian butter leftovers

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Ingredients

180-200g spaghetti (or linguine, fettuccine and other noodles type pasta)

1/2 bell pepper, diced to small squares, or cut to long thin strips

1/2 tbsp parsley flakes or 1 tbsp chopped fresh parsley

1 tbsp chopped garlic

4 broccoli florets

4 button mushrooms, sliced

6 cherry tomatoes, sliced

4 large prawns (shrimps), shells and veins removed

50g butter

1 tbsp white cooking wine

40g cheddar cheese, grated (optional)

salt or garlic salt (optional)

Directions

Full Story: http://www.noobcook.com/2008/09/09/butter-sauteed-spaghetti-with-prawns-veggies-and-cheddar/

Bring a pot of water containing some salt and vegetable oil to boil. Cook pasta in the boiling water according to the package instructions till it’s almost al dente (about 1 minute before recommended cooking time). Drain the pasta and rinse with cold water, set aside.

In a heated (medium flame) saucepan or wok, add the butter. When the butter has melted, sauté the garlic and parsley till aromatic.

Add button mushrooms, bell peppers, broccoli and stir fry for a minute or two.

Add prawns and stir fry till they are cooked.

Reduce to a lower flame, add the previously drained pasta (tip: if they become sticky/dry, you can rinse with some cold water and gently separate them with a pair of tongs), cherry tomatoes, white cooking wine and cheddar cheese bits. Toss evenly.

Test the taste … if it tastes a bit bland, add ½ tsp salt/garlic salt (or more according to taste) and mix thoroughly.

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