Creamy Fettuccine with Asparagus and Prawns

The early September sun is still shinning and it is tempting to be out and about, so when you’re heading off for a family bicycle ride or a walk in the park, what you need is something light and quick to eat, but something which also keeps the energy level topped up over time …and I happened to have just the recipe for the occasion!

This creamy Fettuccine with Asparagus and Prawns is the no-fuss Twenty minutes fix for those times.

Twenty minutes aren’t really long to conjure up such a delicious meal. You can easily spend that time puzzling over a crossword or trying to read through your Facebook updates….. So are you up for the challenge? Should you choose to accept this challenge, you can try to cook it with me now!

There is a printable recipe card and a step by step YouTube video for you to follow.

Creamy Fettuccine with Asparagus and Prawns
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
This is the no-fuss Twenty minutes fix for a busy day!
Course: Main Course
Servings: 2
  • 4 ounces fettuccine
  • 2 tbsp olive oil or butter or both (half and half)
  • 1/4 medium onion, chopped
  • 1 tbsp minced garlic
  • 1/2 cup peas
  • 1 cup asparagus, end removed cut into 1inch pieces
  • 150 gm raw king prawns deveined
  • ¼ tsp red pepper flakes
  • 1 tbsp lemon juice and zest
  • ½ cup full/double cream or heavy cream
  • 1 cup cheddar cheese
  • chopped basil for garnish
  • salt and pepper to taste
  1. Cook the fettuccine in salted water according to package directions. Reserve 1 cup pasta water, drain the rest and return the pasta to pot.

  2. In a frying pan, heat 1 tablespoon of olive oil/ butter over medium heat. Add the onions, cook for a minute or so then add red pepper flakes and garlic along with the peas, asparagus, lemon zest and prawns, stir fry till the prawn turn opaque, about 2-3 minutes. Cooking time will vary based on the size of prawns and the pan. Keep an Eye to avoid the over cooking. (see video)
  3. Add the half of the double cream, along with the fettuccine and half of the pasta water into the pan. Add pepper and  Let it cook on a gentle simmer for further 3-4 minutes on medium heat. Add in the remaining cream and lemon juice, toss to combine and coat and let the sauce come to the final bubble.
  4. Taste for seasonings, As pasta water is quite salty you may not need more salt but adjust to taste. Add more pasta water if needed to thin the sauce. drizzle with extra virgin olive oil and chopped basil. Serve immediately.





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2 thoughts on “Creamy Fettuccine with Asparagus and Prawns

  1. I am a big fun of pasta, but not so much of a prawn. Will have a go at it with the chicken instead. Love how quickly it is made.

    1. Good idea! I just love it with Chicken too.

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