Prawn Pasta
A pasta lover’s dream come true, delicious prawns in a creamy, lemon sauce for a dish that’s perfectly indulgent, but not too rich.
SERVES 2
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INGREDIENTS
400g fettucine
2 tbsp olive oil
4 garlic cloves – finely chopped
1 brown onion, diced
300g Takitimu Raw Prawn Cutlets
Finley grated zest of 1 lemon (no pith)
2 tbsp lemon juice
100ml white wine
300ml cream
Salt and pepper
2 tbsp finely chopped parsley, to serve
METHOD
Cook fettucine in a pot of salted boiling water until al dente. When cooked, drain well.
Heat oil, fry onion and garlic over gentle heat, until the onion has softened.
Add in the prawns and panfry until just cooked. Add in the lemon zest, lemon juice and white wine. Let the wine bubble for 20 seconds then add in the cream. Bring to the boil and let boil for 1 minute.
Season with salt and pepper and toss through cooked fettucine.
Serve in bowls with a sprinkle of parley.