Fettuccine With Prawns, Broad Beans, Dill & Crème Fraîche
Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 11.2 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 750grams banana prawns, peeled and deveined, tails intact
- 1 bunch broccolini, trimmed, cut into 3cm lengths
- 2tablespoons extra virgin olive oil
- 500grams fettuccine
- 2tablespoons seeded mustard
- 300milliliter crème fraîche
- 3 cup frozen broad beans
- 1/4 cup dill, roughly chopped
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
Nutrition per serving
4750kJ / 1140Cal
4750 Kilojoules or 1140 Calories
55% of daily energy intake*
Protein
32.8grams
Fat
39.5grams
Carbs
109grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Blanch broccolini in boiling, salted water for 2 minutes. Transfer to a plate with a slotted spoon. Add frozen broad beans to boiling water and cook for 2 minutes. Drain and refresh under cold water. Peel broad beans and discard skins.
Step 2 of 6
Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain, reserving 1/4 cup of the cooking liquid.
Step 3 of 6
Meanwhile, heat the oil in a deep frying pan. Add garlic and cook for 1 minute or until fragrant. Add prawns to pan in 2 batches and cook, stirring, for 2 minutes or until prawns start to turn pink. Transfer to a plate. Add white wine and cook until reduced by half.
Step 4 of 6
Stir in crème fraîche and mustard and simmer for 3 minutes or until slightly thickened.
Step 5 of 6
Return prawns to pan. Add reserved cooking liquid, chopped dill, broad beans and broccolini and stir until heated through.
Step 6 of 6
Add sauce to hot pasta and toss well to coat. Serve.
Categories
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