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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