Adam Liaw's creamy pesto prawns

Name: Adam Liaw's creamy pesto prawns
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 500g raw prawns, shells off and deveined; 2 tbsp olive oil; 1 small onion, finely minced; 2 cloves garlic, roughly chopped; ½ cup white wine; 200ml thickened cream; ½ cup chicken stock, seafood stock or water; ¼ cup pesto; 2 tbsp finely shredded parsley; crusty French bread, to serve

Adam Liaw

October 11, 2022

easyTime:< 30 minsServes:4

Equally fabulous with crusty bread, rice, fries and pasta (even a salad, should you be so inclined), these delicious prawns are ready in minutes.

Ingredients

500g raw prawns, shells off and deveined
2 tbsp olive oil
1 small onion, finely minced
2 cloves garlic, roughly chopped
½ cup white wine
200ml thickened cream
½ cup chicken stock, seafood stock or water
¼ cup pesto
2 tbsp finely shredded parsley
crusty French bread, to serve

Method

1. Butterfly the prawns by cutting a deep slit down the back of the prawn with a sharp knife, being careful not to cut all the way through.
2. Heat a medium frypan over medium heat and add the oil and onion. Season with salt and fry the onion for about 5 minutes until softened, then add the garlic and fry for a further 2-3 minutes until the garlic just starts to brown.
3. Add the white wine and bring to a simmer. Simmer for a minute or two until it stops smelling like alcohol. Add the cream and stock or water and bring to a simmer again. Simmer for a minute, then add the prawns and pesto.
4. Simmer for about 3 minutes until the prawns are just cooked (they will continue to cook after you take them out of the pan) and the sauce is thick. Season with black pepper, stir through the parsley and serve with crusty bread.
Also try Adam Liaw's fettuccine with spring green pesto