Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 9.12 dollar
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams dried fettuccine
- 2teaspoons extra virgin olive oil
- 400grams frozen Ocean Chef Raw Peeled Banana Prawns, thawed
- 320grams Mix-a-Mato® tomatoes
- 2 cloves garlic, finely chopped
- 1/2 cup thickened cream
- 2 zucchini, peeled into ribbons
- 1/4 bunch dill, sprigs picked
Description
This dish is a classic for a reason. The garlicky, creamy sauce is the perfect complement to the tender prawns and al dente fettuccine. It's sure to be a hit at your next dinner party!
Instruction tip
Prepping tip:Transfer thawed prawns to a plate before cooking to separate them from any water that gathers in the base of the packet while defrosting.
Method
Step 1 of 4
Cook pasta according to packet instructions or until tender. Drain.
Step 2 of 4
Meanwhile, heat oil in a large frying pan over medium heat. Add prawns and cook, turning for 2 minutes or until they are cooked through and change colour. Transfer to a plate. Add tomatoes and garlic to pan and cook, stirring, for 5 minutes or until tomatoes start to soften.
Step 3 of 4
Add cream and prawns. Reduce heat to medium and simmer for 2 minutes or until thickened slightly. Remove from heat. Add zucchini and half of the dill. Toss through to coat zucchini.
Step 4 of 4
Add pasta to prawn mixture and toss until combined. Divide among serving bowls and top with remaining dill.
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