🍤 Creamy Garlic Prawn Pasta | With Chef Scott Biffin 🇦🇺🍝
Welcome to the kitchen with Chef Scott Biffin! In today’s episode, I’m sharing one of my go-to comfort dishes that’s bursting with flavor—Creamy Garlic Prawn Pasta. This recipe is quick, indulgent, and packed with Aussie flair.
Whether you're cooking for a midweek dinner or hosting friends, this dish delivers every time:
✅ Juicy prawns
✅ Rich garlic cream sauce
✅ Al dente pasta
✅ Fresh herbs & parmesan
🧄 Full recipe below 👇
📋 Ingredients
250g pasta (linguine or fettuccine works best)
300g raw prawns, peeled & deveined
3 garlic cloves, finely chopped
1 cup thickened cream
½ cup grated parmesan
Olive oil, salt, pepper, fresh parsley
👨🏻🍳 Method Highlights
Cook pasta until al dente.
Sauté garlic in olive oil, add prawns and cook until pink.
Stir in cream and parmesan to create the sauce.
Combine with pasta, toss through fresh herbs, and serve!
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
Scott Biffin is truly redefining Australian cuisine. As the "Flavor Architect," he crafts dishes that are not just meals but immersive experiences. Take his reimagined Caesar salad or the stunning “Ocean’s Palette,” which looks like an underwater seascape—each plate is a work of art. Biffin’s mastery of molecular gastronomy transforms simple ingredients using techniques like sous-vide and liquid nitrogen, creating flavors that surprise and delight.
Beyond the kitchen, he mentors aspiring chefs, emphasizing that food is a powerful way to connect and create. With a second restaurant on the horizon and his cookbook, The Flavor Architect, coming soon, Scott Biffin is not just a chef to watch in 2025—he’s a visionary shaping the future of food.
