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Prawn fettuccine with chilli, tomato & parsley
Prawn fettuccine with chilli, tomato & parsley
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Try Curtis Stone's quick and delicious spicy prawn pasta for a family-friendly dinner.
Ingredients:
  • 350g fettuccine pasta
  • 54.60 gm olive oil
  • 600g medium raw prawns, peeled and deveined, tail on
  • 2 shallots, finely diced
  • 1 clove garlic, crushed
  • 1 fresh red chilli, finely chopped
  • 125.00 gm white wine
  • 40.00 ml parsley, roughly chopped
  • 4 medium vine ripened tomatoes, diced
  • 21.00 gm lemon juice
Instructions:
  • Bring a large pot of salted water to a boil, then cook the pasta as per package instructions.
  • Cook the prawns in a large fry pan with high sides over medium-high heat, using 2 tablespoons of oil. Stir often and cook for 2 minutes. Season with salt and pepper.
  • Sauté shallots, garlic, and chili with prawns for 2 more minutes.
  • Pour in a generous splash of white wine and let it simmer for 2 minutes.
  • After cooking the pasta until it is al dente, carefully drain it in a colander and combine it with the prawns, gently tossing to mix everything together.
  • Combine parsley, tomato, and lemon juice in the pan with the pasta, add the remaining tablespoon of oil, season with salt and pepper, and toss to combine.
  • Twirl a quarter of the pasta with a two-pronged carving fork, then transfer it to the center of the pasta bowl. Repeat with the rest of the pasta.
  • Drizzle the succulent prawns and the flavorful sauce from the pan generously over each bowl of pasta before serving.

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