This is the no-fuss Twenty minutes fix for a busy day!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Main Course
Servings: 2
Ingredients
4ouncesfettuccine
2tbspolive oil or butter or both (half and half)
1/4mediumonion, chopped
1tbspminced garlic
1/2cuppeas
1cupasparagus, end removed cut into 1inch pieces
150gmraw king prawnsdeveined
¼tspred pepper flakes
1tbsplemon juice and zest
½cupfull/double creamor heavy cream
1cupcheddar cheese
chopped basil for garnish
salt and pepper to taste
Instructions
Cook the fettuccine in salted water according to package directions. Reserve 1 cup pasta water, drain the rest and return the pasta to pot.
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)
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.
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.