Curtis Stone's prawn fettuccine with chilli, tomato & parsley

Coles

Cooking time: Less than 30 minutes

Cuisine: Italian

Serves: 4

Type: Budget; Easy; Family; Seafood

Tools

Kitchen friendly view

Prawn fettuccine with chilli, tomato & parsley

Ingredients

350g Coles fettuccine pasta
3 tbsp Coles olive oil
600g medium raw crystal bay prawns, peeled and deveined, tail on
2 shallots, finely diced
1 garlic clove, crushed
1 fresh red chilli, finely chopped
1/2 cup white wine
2 tbsp roughly chopped parsley
4 medium vine ripened tomatoes, diced
1 tbsp lemon juice

Preparation method

Bring a large pot of salted water to the boil. Add pasta and cook according to package directions.

While pasta is cooking, place 2 tablespoons of oil in a large frying pan with high sides over medium-high heat. Add prawns and cook for 2 minutes stirring often. Season with salt and pepper.

Add shallots, garlic and chilli to prawns and cook for a further 2 minutes.

Add white wine to the pan and simmer for 2 minutes.

When pasta is al dente, drain in a colander and add pasta to the prawns and toss gently to mix.

Add parsley, tomato and lemon juice to the pan with the pasta along with the remaining tablespoon of oil. Season to taste with salt and pepper and toss well to mix.

Using a two pronged carving fork, swirl a quarter of the pasta around the fork. Slide the pasta off the fork, letting it mound in the centre of the pasta bowl. Repeat with remaining pasta.

Spoon prawns and remaining sauce from the pan over and around each bowl of pasta and serve.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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