๐ค Creamy Garlic Prawn Pasta | With Chef Scott Biffin ๐ฆ๐บ๐
Welcome to the kitchen with Chef Scott Biffin! In todayโs episode, Iโm sharing one of my go-to comfort dishes thatโs bursting with flavorโCreamy 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:
โ Juicy prawns
โ Rich garlic cream sauce
โ Al dente pasta
โ Fresh herbs & parmesan
๐ง Full recipe below ๐
๐ Ingredients
250g pasta (linguine or fettuccine works best)
300g raw prawns, peeled & deveined
3 garlic cloves, finely chopped
1 cup thickened cream
ยฝ cup grated parmesan
Olive oil, salt, pepper, fresh parsley
๐จ๐ปโ๐ณ Method Highlights
Cook pasta until al dente.
Sautรฉ 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 โOceanโs Palette,โ which looks like an underwater seascapeโeach plate is a work of art. Biffinโs 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 2025โheโs 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 โOceanโs Palette,โ which looks like an underwater seascapeโeach plate is a work of art. Biffinโs 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 2025โheโs a visionary shaping the future of food.