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Fettuccine with Prawn Sauce   HT   MC 20mins

Serves    Hot   Pasta   Seafood    Shellfish   Herbs  Alcohol  Vegetables  Main course  Dairy free  Eggless



4 tbsp Olive Oil

1 Onion, chopped

2 Garlic Cloves, crushed

450g/1lb Tomatoes, chopped

1 tbsp Fresh Basil, chopped

Salt and Black Pepper

250g/12oz Peeled Prawns

150ml/5fl.oz. Dry White Wine (check manufacture)

2 tbsp Fresh Parsley, chopped

350g/12oz Fettucine




1. Bring a large pan of salted water to the boil. Heat the oil in another pan, add the onion and garlic and fry gently until soft and transparent. Add the tomatoes, basil, salt and pepper and simmer for 5 minutes. Stir in the prawns, wine and parsley and simmer for 10 minutes.


2. Meanwhile, add the pasta to the pan of boiling water and cook for 10 minutes until tender. Drain well.


3. To serve - transfer the pasta to a warmed serving dish, top with the prawn sauce and serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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