Coriander Lime Cream Penne

For the Glutton’s

Coriander Lime Cream Penne

(Four servings)

I’m moving house in one day, and played ‘Make What’s in the Fridge’, and won! This was one of those pasta dishes that tasted even better in the morning. 


  • 2 cups raw prawns
  • 1 broccoli floret
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 2 cups dry white wine
  • 1/4 cup lime juice
  • Fresh coriander
  • 1 cup thickened cream
  • 1 cup chicken stock
  • 1 cup Parmesan 
  • 1 tbsp fresh ground pepper
  • Salt to taste
  • Penne for four (cook as per instructions)


Melt butter in a frying pan over medium heat. Add garlic, 1/3 of the fresh coriander, and sauté until fragrant. Add white wine and prawns. Cook until prawns begin to turn pink (do not overcook!! They’ll continue to cook in the pasta sauce).  Remove prawns, leaving wine, and set aside. 

Boil water in a large pot for pasta, add salt. Throw broccoli and pasta in together. Keep an eye on the broccoli, it’ll cook in much less time than the pasta. When it’s tender, simply remove and set aside. 

Lower heat and slowly whisk in cream. Whisk in lime juice, chicken stock, salt and pepper. Turn heat up to medium-high, allow to cook until it begins to froth and thicken. Reduce to desired thickness. Stir in 3/4 Parmesan, reserving remaining for garnish. Stir in remaining coriander. 

Place broccoli and prawns in the pot with the cooked and strained pasta. Pour the cream sauce over top. Gently stir until pasta is coated. Plate and garnish with Parmesan and fresh bread. 


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