Prawn Fettuccine

    30 minutes

    This is a great prawn dish that is served on fettuccine. The prawns are combined with garlic, tomato paste, wine and cream to create a delicate flavour that doesn't overpower the prawns.

    13 people made this

    Serves: 6 

    • 4 Tablespoons olive oil
    • 4 cloves garlic, finely diced
    • 750g prawns, boiled and peeled
    • 3 tablespoons tomato paste
    • 225ml dry white wine
    • 500g fettucine
    • 225ml thickened cream
    • 1 pinch salt and freshly ground black pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a big saucepan of water to the boil. Cook the pasta according to packet directions and drain.
    2. In the meantime heat the olive oil in a medium saucepan. Saute the garlic until translucent; but do not brown.
    3. Stir the tomato paste with the wine then add to the saucepan. Simmer for 10 minutes over a low heat without a lid.
    4. Cut the prawns into smaller pieces and stir into the sauce. When they are pink remove about 2/3 of the prawns with a slotted spoon and blend them. Return them to the saucepan.
    5. Stir in the cream and season with salt and pepper. Serve immediately over the pasta.

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    Fast and easy! I did not puree any of the shrimp because I was afraid it would not be appealing to the eyes. It might have been fine but I didn't want to take the risk and it turned out just fine without doing so too. I do think it could use some parsley.  -  26 Nov 2018  (Review from Allrecipes USA and Canada)