Flambé Prawns with Pasta

Flambé Prawns with Pasta


163 people made this

This is an easy flambé prawn dish that is served on fettuccine. I like to cook it with fresh prawns from the seafood markets.

Steve Slayton

Serves: 6 

  • 500g fettuccini noodles
  • 1/4 cup (60ml) olive oil
  • 500g prawns, peeled and deveined
  • 6 spring onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup (60ml) brandy
  • 2 large tomatoes, diced
  • 1/2 cup (125ml) dry white wine
  • 125g butter
  • 1/2 cup chopped fresh basil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large frypan over medium heat. Saute prawns until pink.
  3. Stir in spring onions, garlic and brandy. Carefully ignite brandy with a match or the gas flame. Cook for 2 minutes.
  4. Add diced tomatoes and cook 2 minutes. Stir in wine and butter then season with basil, salt and pepper.
  5. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

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