Rovanyan Molsoprian

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 16 ounces linguine or 16 ounces fettuccine
• 6 quarts water
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil, divided
• 4 ounces italian dressing
• 1/2 teaspoon soy sauce (not lite)
• 1 tablespoon molasses or 1 tablespoon honey
• 3 fresh garlic cloves, minced, divided
• 3 tablespoons butter (not margarine)
• 1/2 cup half-and-half or 1/2 cup heavy cream
• 1 cup chicken broth
• 3 tablespoons all-purpose flour
• 1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
• 1 cup carrots, julienned or 1 cup parsnip
• 12 ounces fresh mushrooms, quartered
• 16 ounces raw prawns, peeled, de-veined, de-tailed (shrimp)
• salt and pepper
• 1/2 cup freshly-grated parmesan cheese (optional)

Recipe

• 1 1. marinate the prawns for 2 hours in a blend of 1 tablespoon olive oil, 4 ounces italian dressing, ½ teaspoon soy sauce, 1 tablespoon molasses (or honey, and 1 clove minced garlic. discard marinade when finished but don’t wipe it off the prawns.
• 2 2. boil the water and add the 1 teaspoon salt and i teaspoon olive oil. add the dry linguine (or fettuccine) and cook uncovered at a low boil until tender. drain and set aside, (covered to maintain heat.).
• 3 3. in a large skillet over medium heat, melt the butter and add the remaining olive oil. sautee the carrots and remaining minced garlic together for 2 minutes. then add the mushrooms, prawns, and parsley. as soon as the mushrooms heat up, add the half-and-half and stir until it begins to boil. stir the flour into the chicken broth (no lumps) and then pour it into the skillet with the other ingredients – bump up the heat until it thickens while stirring then reduce the heat to low for two minutes, covered. salt and pepper to taste, (using freshly-milled peppercorns.).
• 4 4. if using cheese, sprinkle some over each plate of molsoprian – serve hot.