Emilia’s Homemade Pasta with Garlic Prawns

By Suzie Clarke

Makes a great entrée for 6 – 8 friends or serves 4 for a family dinner!


  • 250g packet of Emilia’s Homemade fettuccine
  • 1 kilo local green prawns fresh from Grunske's by the River
  • 50g butter
  • ½ cup Baffle Dairy cream
  • 3 cloves garlic
  • 3 sprigs parsley
  • Salt and pepper to taste


  1. Peel the prawns, remove vein with a skewer and chop into 3 or 4 pieces each.
  2. Boil water in a large pot for pasta.
  3. Peel and chop garlic finely.
  4. Chop parsley finely.
  5. Add salt to water and cook pasta for three to four minutes only.
  6. Meanwhile, melt the butter in a frying pan over a medium to high heat.
  7. Add the prawns and sauté for a couple of minutes.
  8. Toss in garlic, parsley, coat the prawns well.
  9. Add in the cream, heat through.
  10. Drain the pasta in a colander, divide into warm bowls and top with prawns.

About the author

Join host Suzie Clarke, Le Cordon Bleu Master of Gastronomic Tourism graduate to discover the diversity of farms in the Bundaberg region. 

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