Creamy Fettuccine Prawn Pasta
Servings 4
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- 500g Prawns, deveined and peeled
- 50ml olive oil
- Juice and zest of 1 lemon
- 2 garlic cloves, peeled and crushed
- 2 tsp Hinds Spices Crushed Chillies
- 50g butter
- 1 red onion, finely chopped
- 100ml stock or white wine
- 250ml cream
- 1 Tbsp Hinds Spices Parsley
- 500g fettuccine or tagliatelle pasta
- 2 Tbsp finely chopped parsley
- Extra Parmesan for serving
METHOD
- Place the prawns, olive oil, lemon juice and zest, garlic and Hinds Spices Crushed Chillies into a bowl, mix well and set aside to marinade.
- Heat the butter in a large frying pan, and fry the prawns over a high heat for 3 minutes. Remove the prawns from the pan and set aside. In the same pan sauté the onion for 2 minutes and add the stock or wine and simmer for 3 minutes. Add the cream and Hinds Spices Parsley and simmer until reduced and thickened. Approximately 10 minutes.
- While the sauce is thickening, bring a large pot of salted water to the boil and cook the pasta for 13 minutes. Drain the pasta and toss the prawns and pasta into the pasta sauce. Garnish with fresh parsley and Parmesan, and serve.