Creamy Garlic Prawn Fettuccine

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #26204

June 11, 2017



"From one of our national supermarket and their free monthly magazine."

Original is 4 servings

Nutritional

  • Serving Size: 1 (311.9 g)
  • Calories 520
  • Total Fat - 12.8 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 127.9 mg
  • Sodium - 528.1 mg
  • Total Carbohydrate - 84.9 g
  • Dietary Fiber - 12.5 g
  • Sugars - 2.1 g
  • Protein - 20.2 g
  • Calcium - 115.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cook the pasta in large saucepan of boiling water, following packets directions and once cooked drain well.

Step 2

Meanwhile heat a large non-stick frying pan over high heat and cook the prawns, tossing occasionally for 5 minutes or until prawns curl and change colour and then add cream and bring to a simmer and then add peas and lemon juice and cook, stirring for 2 minutes or until heated through.

Step 3

Add the pasta, half the dill and half the lemon zest and toss to combine and season to taste.

Step 4

Divide among serving bowls and sprinkle with remaining dill and lemon zest.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shrimp, look for garlic prawns that are fresh and plump.
  • If you don't have fresh dill, you can use dried dill instead.

  • Substitute the light thickened cream with plain Greek yogurt. The benefit of this substitution is that the Greek yogurt is a healthier alternative to cream, as it is lower in fat and calories. It also adds a subtle tangy flavor to the dish.
  • Substitute the frozen peas with edamame beans. The benefit of this substitution is that edamame beans are a great source of plant-based protein, and they also add a nutty flavor to the dish. Additionally, they are a good source of dietary fiber.

Cheesy Garlic Prawn Fettuccine Cook the pasta in large saucepan of boiling water, following packets directions and once cooked drain well. Meanwhile heat a large non-stick frying pan over high heat and cook the prawns, tossing occasionally for 5 minutes or until prawns curl and change colour and then add cream and bring to a simmer and then add peas, lemon juice and 1/2 cup grated cheese and cook, stirring for 2 minutes or until heated through. Add the pasta, half the dill and half the lemon zest and toss to combine and season to taste. Divide among serving bowls and sprinkle with remaining dill, lemon zest and cheese.



Garlic Roasted Asparagus:

This simple side dish of garlic roasted asparagus is the perfect accompaniment to the Creamy Garlic Prawn Fettuccine. The asparagus is cooked in a garlic and butter sauce, which adds flavor and helps to balance out the richness of the pasta dish. The asparagus also adds a nice crunchy texture to the meal, making it a great way to add variety to the meal.


Tomato and Basil Bruschetta: This simple yet flavorful appetizer is the perfect complement to the Creamy Garlic Prawn Fettuccine. The bruschetta is made with fresh tomatoes, basil, and garlic, and is topped with a drizzle of olive oil. The acidity of the tomatoes helps to cut through the richness of the pasta dish, while the basil adds a nice herby flavor. The crunchy texture of the bruschetta also adds a nice contrast to the creamy pasta.




FAQ

Q: How do I cook the prawns?

A: Heat a large non-stick frying pan over high heat and cook the prawns, tossing occasionally for 5 minutes or until they curl and change colour.



Q: How do I store cooked prawns?

A: Cooked prawns should be stored in an airtight container and kept in the refrigerator for up to three days. Be sure to discard any cooked prawns that have been left out of the refrigerator for more than two hours.

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Fun facts:

The classic Italian dish of Fettuccine Alfredo was popularised in the early 1900s by Alfredo di Lelio, the owner of a restaurant in Rome. He served the dish to a famous Hollywood couple, Mary Pickford and Douglas Fairbanks, who were so impressed they spread the word of the delicious dish.

The use of dill in cooking dates back to ancient Greece, where it was used as a medicinal herb to treat digestive issues and other ailments. In the Middle Ages, it was believed that dill could ward off evil spirits, and it was used as a charm to protect against sorcery.