Have you heard of Toowoomba pasta? It's a creamy pasta dish made with prawns and it became a popular convenience store snack in South Korea. Here's how to make it at home.
Category
Dinner
Servings
4
Prep time
30 minutes
Cook time
25 minutes
Have you heard of Toowoomba pasta? It's a creamy pasta dish made with prawns and it became a popular convenience store snack in South Korea. Here's how to make it at home.
Ingredients
- 10 button mushrooms, sliced
- 4 cloves garlic, finely grated
- 3 spring onions, finely sliced, whites and greens kept separate
- 50g (3.5 tbsp) butter
- 1 packet dried linguine
- 3 tbsp olive oil
- salt, to taste
- 24 prawns (or shrimp), peeled and deveined
- ½ tbsp Gochugaru (Korean chilli flakes)
- 50ml (3 tbsp) Soju (or dry white wine)
- 250ml (1 cup) cream
- 50g (⅓ cup) Parmesan cheese, grated
Directions
Bring a large pot of salted water to a boil over high heat for the pasta.
- In a large frying pan or saucepan, heat the butter and 2 tablespoons of olive oil. Once the butter has melted, add the grated garlic, mushrooms, and a pinch of salt. Sauté for 1–2 minutes, until the mushrooms soften.
- Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.
- After 1 minute, add the white part of the spring onions and the Soju (or white wine). Continue to cook until the liquid has reduced by half.
- Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.
- Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.
- Serve the pasta with additional grated Parmesan cheese if desired.
