Creamy Garlic Prawn Fettuccine

Great to use up the left over fresh prawns on Boxing Day after Christmas or just when you’re craving prawns!

This rich and creamy garlic prawn fettuccine is a real treat for the taste buds! The succulent prawns are cooked in a delicious garlic cream sauce, and the whole dish is then served over a bed of fresh fettuccine pasta. It’s a real classic Italian dish that is sure to leave you feeling satisfied.

And if you’re looking to really impress your guests, why not pair it with a glass of white wine? The perfect combination of rich flavour and creamy goodness, this dish is sure to be a hit with everyone. So go on, give it a try!

You won’t be disappointed.

Ahhh! There’s nothing quite like a mouthful of creamy garlic prawn fettuccine on a summer night. This dish is simple to make and can be easily dressed up or down, making it perfect for both casual dinners and summer parties. The best part is that it only takes a few minutes to prepare, so you can enjoy all the flavour without spending hours in the kitchen.

To get the most out of this dish, be sure to add a squeeze of fresh lemon juice before serving. It really brightens up the flavours and makes for a truly mouth-watering experience.

So next time you’re looking for an easy summer dinner or lunch, give this creamy garlic prawn fettuccine a try.

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Creamy Garlic Prawn Fettuccine

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: ItalianDifficulty: Easy

If you love prawns then this Creamy Garlic Prawn Fettuccine will definitely hit the spot.

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

420

kcal

Total time

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 400 g Egg Fettuccine

• 1 tbsp Extra Virgin Olive Oil

• 1 Brown Onion (finely chopped)

• 3 tsp Crushed Garlic

• 1/4 cups White Wine

• 3/4 cups Cream

• 400 g Fresh prawns

• 1/2 cups Parmesan cheese (grated)

• 1 cup Broccoli florets

• 400 g Fresh ripe tomatoes (chopped)

Directions

• Cook the fettuccine in a large saucepan full of boiling water with added salt.
• Cook until tender (about 10 minutes), drain and return the pasta to the pan.
• In a large frying pan add the olive oil and heat to medium high.
• Add the garlic and cook until the onion is soft and fragrant.
• Add the tomatoes and white wine and reduce down for about 5 minutes before turning down the heat and adding the cream.
• Simmer the mixture on a very low heat until it thickens slightly.
• Stir in the prawns and cook until the prawns turn pink and curl up.
• Immediately take the pan off the heat and stir through the fettuccine.
• Pile into bowls and garnish with basil and freshly grated cheese.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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