Prawn fettuccine is a delicious creamy pasta dish that's packed with flavour and perfect as a Christmas Eve dinner option.
Ingredients:
Fettuccine pasta: 400g
Prawns: 500g, peeled and deveined
Olive oil: 2 tbsp
Butter: 2 tbsp
Garlic: 4 cloves, minced
Heavy cream: 1 cup
Grated Parmesan cheese: 1 cup
White wine: 1/2 cup (optional)
Lemon juice: 1 tbsp
Chilli flakes: 1/2 tsp (optional, for a spicy kick)
Fresh parsley: Chopped, for garnish
Salt and pepper: To taste
Instructions:
Cook the pasta until al dente in salted water.
Drain and set aside.
Sauté the prawns:
Heat olive oil and butter in a large skillet over medium heat.
Add the prawns and season with salt and pepper.
Cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the skillet and set aside.
Make the sauce:
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Deglaze the pan with white wine (if using) and let it reduce for 1-2 minutes.
Stir in the heavy cream and bring to a gentle simmer.
Add Parmesan cheese, stirring until melted and the sauce thickens slightly.
Combine everything:
Return the cooked prawns to the skillet.
Add the cooked fettuccine and toss to coat everything evenly in the sauce.
Stir in the lemon juice and chili flakes (if using).
Serve:
Divide into bowls, garnish with fresh parsley, and serve immediately.
Pair with crusty bread and a glass of white wine for a complete meal.
