Creamy Garlic Prawn Fettuccine
with Leek, Lemony Parsley & Parmesan
Golden strands of fresh fettuccine combine with aromatic seasonings and meaty prawns to create a quick meal that feels a bit fancy. Add a squeeze of lemon juice and sprigs of rocket leaves for a pop of fresh and peppery flavour, then the chilli flakes for some heat, and dinner is complete.
1
Leek
½
Lemon
1 packet
Fresh Fettuccine
( )
1 packet
Peeled Prawns
()
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Paste
pinch
Chilli Flakes
½ packet
Cream
()
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
()
1 packet
Parsley
olive oil
• Boil the kettle. • Thinly slice leek. Slice lemon into wedges.
• Half-fill a large saucepan with boiling water and season generously with salt. • Bring to the boil, add fresh fettuccine and cook, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook leek and peeled prawns, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the reserved pasta water and cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, baby leaves, grated Parmesan cheese and a generous squeeze of lemon juice, then toss to coat. Season with pepper.
TIP: Add a splash more reserved pasta water if the sauce looks too thick.
• Meanwhile, roughly chop parsley. Combine parsley, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season and toss to combine. • Divide creamy garlic prawn fettuccine between bowls. • Garnish with lemony parsley to serve. Enjoy!