Gavroche Fettuccini

    This is the first recipe that I made. It is named after my favourite Les Miserables character, Gavroche. It is a spicy cream based fettuccini. You can taste all the flavours and they all mix in together with the prawns and the pasta. It is divine.


    1 person made this


    • 1 cup spring onion, brunoised
    • 3/4 tablespoon chilli flakes (extra hot)
    • 3/4 cup fresh basil, finely chopped
    • 3 tablespoons Lemon Thyme
    • 2 cups double cream
    • 1 cup roughly chopped parsley
    • 1 traditional packet of fettuccini
    • 225-300g prawns
    • 1/2 cup shredded Swiss Cheese
    • 1 cup grated Parmesan Cheese
    • 2 teaspoons Salt
    • 1 handful finely chopped oregano
    • 2 tins diced tomatoes
    • 60-100g seasoned Greek Olives, pitted then crushed in a mortar and pestle.
    • 50-60g Camembert
    • An extra cup shaved Parmesan Cheese
    • 1/2 Cup Basil, Cooked Crispy with a Large Sprinkle of Olive Oil and 1 Cap of Red Wine Vinegar/ White Wine


    1. Get all ingredients prepared and ready to use.
    2. Pour the cream into a saucepan over a medium heat. Constantly stir to keep the cream from curdling. Add the white pepper and the salt. When the cream starts to simmer, wait 15 seconds, then immediately add the tomatoes. Grab a big pot and start boiling water on high heat.
    3. When the water starts boiling, put in the fettuccini. When it gets slightly softer (yet not close to ready), pour in all the herbs and spices prepared into the sauce. Mix around until fully mixed in. After mixed in, put the olives in, without stirring for 3 minutes, then stir in.
    4. When the fettuccini is almost ready, add the cheeses and the prawns into the sauce. After the prawns a cooked take the pasta off the heat, drain, and turn the sauce to low heat.
    5. Cook the basil with a large sprinkle of Olive Oil and 1 cap of Red Wine Vinegar or 2 caps of White wine. Cook until crispy. Take the sauce off the heat
    6. Shred the parmesan cheese. Serve, mixing the sauce with the pasta and topping it off with the garnish.
    7. Enjoy.

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