Garlic Prawn Fettuccine

PREP TIME: 15min

COOK TIME: 20min SERVES: 6

INGREDIENTS:

  • 500g Fettuccine

  • 600ml thickened cream

  • 500g, raw prawns, peeled

  • ½ cup parsley, chopped

  • ½ cup tarragon, chopped

  • ½ cup Parmesan, grated

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • ¼ cup water

  • 1 tsp lemon zest

  • 1 tsp salt

  • ¼ tsp pepper


METHOD:

  • Step 1: Cook Fettuccine until Al dente (see packet instructions). Drain pasta and set aside once cooked.

  • Step 2: Meanwhile, add 2 tbsp of olive oil to a large nonstick fry pan. Place pan over medium heat.

  • Step 3: Add the prawns, garlic and onion to the pan and fry for 1 minute.

  • Step 4: Pour in the cream and water and add the parmesan, along with the, lemon zest, parsley, tarragon and salt and pepper. Stir all ingredients together to combine.

  • Step 5: Bring pan to boil to form a creamy sauce.

  • Step 6: Lower pan heat and simmer the cream sauce for a further 5 minutes. Continue to stir occasionally.

  • Step 7: Take pan off heat and toss the Fettucine through the prawn cream sauce.

  • Step 8: Serve.


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