Prawn, Garlic & Chilli Fettuccine
Use already shelled prawns to cut down prep time. The flavour is garlicky and delicious so if you're a garlic lover, this is the perfect meal for you. Just make sure you don't breathe on anyone afterwards!
Main Course, Pasta, Seafood
Ingredients
- 450 g dried fettuccine pasta
- 2 kg raw unpeeled prawns
- 2 tablespoons olive oil
- 8 cloves garlic
- 1/3 cup white wine
- 1 tablespoon lemon juice
- 2 shallots/spring onions, finely chopped
- 400 g baby tomatoes, cut into halves
- 2 teaspoon fresh chilli, finely chopped (1/2 to 1 teaspoon dried chilli)
- 1 tablespoon fresh parsley, finely chopped
- salt
Instructions
- In a large pot bring water to the boil with some salt. Once boiling add in your dried pasta and cook according to packet instructions. For fettuccine, it will take about 8 minutes.
- In a wok, add the oil and garlic. Cook over medium heat but don't colour the garlic.
- Then add the spring onions and baby tomatoes. Cook until slightly soft.
- Add your prawns, wine and lemon juice. Sauté the prawns until cooked. Be careful not to overcook your prawns as they will only take a few minutes to get that nice white opaque colour.
- Add in the chillis and parsley. Season with salt as required. Continue to sauté for another 30 seconds to mix through then turn off the heat.
- Drain the pasta when cooked al dente, reserving 1/4 cup of pasta water. Add the water into the prawn mixture.
- Serve with the prawns either mixed through the drained pasta, or on top.
Notes
- I used a medley of tomatoes to give more flavour.
- Substitute the fettuccine for either spaghetti or linguine.
- Add finely chopped fresh chilli if you're seeking more heat.