Prawn, Pea and Basil Fettuccine
Ingredients
- 375g dried fettuccine
- 1/2 cup frozen peas
- 1 tbsp olive oil
- 500g peeled medium green prawns (tails intact)
- 2 tsp Gourmet Garden Garlic
- 2 zucchini, thinly sliced
- 300ml light thickened cooking cream
- 2 tsp lemon rind, finely grated
- 1 1/2 tbsp Gourmet Garden Basil (now organically grown)
- 2 green onions, thinly sliced
- 1/2 red capsicum, thinly sliced
Procedure SERVES 4
Step 1
Cook dried fettuccine in a large saucepan boiling, salted water until tender, adding frozen peas for last 2 minutes of cooking time. Drain. Return to pan.
Step 2
Heat olive oil in a large deep frying pan. Add prawns (tails intact), Gourmet Garden Garlic and zucchini. Cook for 3 to 4 minutes or until prawns change colour.
Step 3
Add cream. Simmer for 2 to 3 minutes or until prawns are just cooked and sauce thickens. Stir in lemon rind and Gourmet Garden Basil.
Step 4
Pour sauce over pasta. Add onions and red capsicum. Toss to coat. Serve.
