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Asparagus and prawn fettuccine
Asparagus and prawn fettuccine
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and tasty asparagus and prawn fettuccine.
Ingredients:
  • 375 g brand fettuccine
  • 18.20 gm olive oil
  • 400 g pkt brand raw peeled prawns tails on, thawed
  • 2 bunches asparagus, sliced diagonally
  • 4 garlic cloves, sliced
  • 20.00 ml horseradish cream
  • 180g tub Persian fetta classic, drained reserving marinade
  • Zest of 2 lemons, plus lemon wedges, to serve
  • Dill sprigs, to serve
Instructions:
  • Boil the fettuccine in a large pot of salted water according to package instructions. Save 1/2 cup of the cooking liquid, then put the fettuccine back in the pot.
  • Heat oil in a hot frying pan. Cook prawns until they change color, about 3-4 mins. Add asparagus and garlic, cook until tender, about 2-3 mins. Combine with hot fettuccine, horseradish cream, half the cheese, reserved marinade, and half the lemon zest. Toss well, adding reserved cooking liquid as needed to coat. Enjoy!
  • Divide the mixture among bowls, garnish with dill sprigs and the rest of the lemon zest. Serve with the remaining cheese and lemon wedges on the side.

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