Rovanyan Molsoprian

READY IN: 50mins




  • 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. 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. 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. If using cheese, sprinkle some over each plate of Molsoprian – serve hot.