Name: Light and creamy prawn fettuccine
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram packet fresh egg fettuccine; 1 tablespoon olive oil; 1 small red onion, finely sliced; 2 clove garlic, sliced; 1 long red chilli, finely chopped; 500 gram medium green prawns, peeled, tails intact, deveined; 250 gram cherry tomatoes; 2 tablespoon sherry; 185 millilitre can light and creamy evaporated milk; 2 tablespoon chopped dill, plus extra sprigs, to serve

Light and creamy prawn fettuccine

Serves 4

Prep

20M

Cook

10M

Total

30M

Skip to Recipe

Ingredients

375 gram packet fresh egg fettuccine

1 tablespoon olive oil

1 small red onion, finely sliced

2 clove garlic, sliced

1 long red chilli, finely chopped

500 gram medium green prawns, peeled, tails intact, deveined

250 gram cherry tomatoes

2 tablespoon sherry

185 millilitre can light and creamy evaporated milk

2 tablespoon chopped dill, plus extra sprigs, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water following packet instructions; drain well. Keep warm.

2.Meanwhile, heat oil in a large frying pan on medium. Saute onion 1-2 minutes. Add garlic and chilli; cook, stirring, 1-2 minutes, until fragrant.

3.Toss prawns and tomatoes through; cook 2-3 minutes, until prawns begin to change colour.

4.Increase heat to high. Add sherry; cook, stirring, 30 seconds. Pour in evaporated milk; simmer, uncovered, 2-3 minutes, until prawns and tomatoes are tender. Add dill.

5.Toss prawns and sauce through hot pasta. Serve topped with dill sprigs.

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Ingredients

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