Michelle Reed
Food & Wine

Tomato and prawn fettuccine recipe

This tomato and prawn fettuccine recipe is a fresh and easy pasta dish with the heartiness of a traditional Italian dish and the lightness of a seafood twist. Have it as spicy (or not) as you like.

Serves: 4

Ingredients:

Method:

1. Cook fettuccine according to package directions.

2. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the stock, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.

3. Add the prawns, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until prawns turn pink.

4. Stir in basil to prawn mixture whilst it is still hot

5. Drain pasta and toss with prawn mixture. 

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Related links:

Easy Greek pasta salad

Lemon and mozzarella veal pockets with pecorino and zucchini salad

Easy basil pesto

 

Tags:
food, recipe, pasta, tomato, shrimp