Cathy's Prawn Fettucine

A community recipe by mscash

Not tested or verified by Nigella.com

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Introduction

An absolute must try. I use linguini pasta as it's my favourite. This recipe is requested weekly at my house.

Ingredients

Serves: 4

Metric Cups

1 kilogram king prawns (fresh or tiger)
1 packet linguine
1 teaspoon garlic (minced)
Maldon salt (or plain salt for seasoning)
cracked black pepper
1 tub cream (small tub)
1 bunch fresh chives
grated Parmesan
red chillies (optional)
olive oil

2⅕ pounds king shrimp (fresh or tiger)
1 packet linguine
1 teaspoon garlic (minced)
sea salt flakes (or plain salt for seasoning)
cracked black pepper
1 tub cream (small tub)
1 bunch fresh chives
grated Parmesan
red chiles (optional)
olive oil

Method

Cathy's Prawn Fettucine is a community recipe submitted by mscash and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a large pan, heat up some oil and add the garlic and chillies (which are optional, I love spicy food but up to you).

Add the prawns and stir until they change to a coral pink colour.

Add a carton of cream, stir and add some salt for taste. Make sure you turn the heat down so it slowly simmers for around 6-8 minutes and once the sauce has thickened (when you are stirring it with your wooden spoon the sauce sticks to the back of spoon so its thickened) add your boiled pasta in for another 2-3 minutes and the chopped chives.

Serve with cracked black pepper and freshly shaved parmesan. Hope you enjoy it as much as I do.

In a large pan, heat up some oil and add the garlic and chillies (which are optional, I love spicy food but up to you).

Add the prawns and stir until they change to a coral pink colour.

Serve with cracked black pepper and freshly shaved parmesan. Hope you enjoy it as much as I do.