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:
- 170g uncooked fettuccine
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ cup reduced-sodium chicken stock
- ½ cup white wine or additional reduced-sodium chicken stock
- 3 tablespoons lemon juice
- 450g uncooked medium prawns, peeled and deveined
- 3 plum tomatoes, seeded and chopped
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup minced fresh basil
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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