Rovanyan Molsoprian - cooking recipe

Ingredients

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)

Preparation

1. Marinate the prawns for 2 hours in a blend of 1 Tablespoon olive oil, 4 ounces Italian dressing, 1/2 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.