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Prawn, lemon and broad bean fettuccine
Prawn, lemon and broad bean fettuccine
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your week with creamy prawn pasta, infused with dill and sweet peas.
Ingredients:
  • 300g broad bean
  • 9.20 gm olive oil
  • 600g green prawns, peeled leaving tails intact, deveined
  • 1 garlic clove, crushed
  • 300ml ctn light thickened cream
  • 23.40 gm wholegrain mustard
  • 60ml lemon juice
  • 375g pkt fresh egg fettuccine
  • 120g pea
  • 62.50 ml small dill sprigs
  • Lemon zest, to serve
Instructions:
  • Boil broad beans in a saucepan for 2 mins until heated. Then, refresh in cold water, drain well, and peel.
  • In a large frying pan over high heat, sizzle the oil. Cook half of the prawns for 2 minutes per side until they turn color and curl. Transfer to a plate and repeat with the remaining prawns.
  • Sauté the garlic briefly in the pan, then pour in the cream, mustard, and lemon juice. Bring to a boil and simmer for about 3 minutes until the sauce thickens slightly, stirring occasionally. Season to taste.
  • Cook the pasta in a pot of boiling water for 3 minutes. Add the peas and broad beans and cook for 2 more minutes until the pasta is al dente and the peas are heated through. Drain thoroughly.
  • Combine the pasta mixture with the creamy sauce, prawns, and dill sprigs. Toss well to coat. Serve on plates and sprinkle with lemon zest.

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