Fettuccine with prawns, spring onions, lemon and chilli
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Fettuccine with prawns, spring onions, lemon and chilli
Ingredients
400g Coles fettuccine (500g pack) 1 tbsp extra virgin olive oil (from the pantry) 1 bunch spring onions, ends trimmed & finely chopped 6 cloves garlic, finely chopped 2 small green or red chillis, seeded and finely chopped
(If not available use 1 tsp Coles chilli minced paste) 500g raw peeled prawns, tail on 1 cup dry white wine 90ml extra virgin olive oil Finely grated rind of 2 lemons 2 tbsp fresh lemon juice Method
1.Cook the fettuccine according to packet directions.
2.When the pasta is about 5 minutes from being cooked, heat the oil in a large frying pan over medium-high heat. Add the white parts of the spring onions, garlic, and chillis and cook for 1 minute. Add the prawns and cook for 1 minute, stirring occasionally until they begin to turn pink. Add the wine and swirl to deglaze the pan and reduce by half.
3.Add the lemon juice and rind to the prawns. Slowly pour the olive oil into the pan, stirring to emulsify.
4.Toss drained fettuccine in with the sauce. Add the greens from the spring onions and season with salt and pepper. Divide the pasta between 4 serving plates and serve.
400g Coles fettuccine (500g pack) 1 tbsp extra virgin olive oil (from the pantry) 1 bunch spring onions, ends trimmed & finely chopped 6 cloves garlic, finely chopped 2 small green or red chillis, seeded and finely chopped
(If not available use 1 tsp Coles chilli minced paste) 500g raw peeled prawns, tail on 1 cup dry white wine 90ml extra virgin olive oil Finely grated rind of 2 lemons 2 tbsp fresh lemon juice Method
1.Cook the fettuccine according to packet directions.
2.When the pasta is about 5 minutes from being cooked, heat the oil in a large frying pan over medium-high heat. Add the white parts of the spring onions, garlic, and chillis and cook for 1 minute. Add the prawns and cook for 1 minute, stirring occasionally until they begin to turn pink. Add the wine and swirl to deglaze the pan and reduce by half.
3.Add the lemon juice and rind to the prawns. Slowly pour the olive oil into the pan, stirring to emulsify.
4.Toss drained fettuccine in with the sauce. Add the greens from the spring onions and season with salt and pepper. Divide the pasta between 4 serving plates and serve.
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