Asparagus and prawn fettuccine Recipe
Ingredients
4 garlic cloves, sliced
1 tablespoon horseradish cream
180g tub South Cape Persian fetta classic, drained reserving marinade
Zest of 2 lemons, plus lemon wedges, to serve
375 g Coles brand fettuccine
1 tablespoon olive oil
400 g pkt Coles brand raw peeled prawns tails on, thawed
2 bunches asparagus, sliced diagonally
Dill sprigs, to serve
Asparagus and prawn fettuccine Recipe
Method
Step 1
Cook the fettuccine in a large pan of boiling salted water following packet directions. Drain, reserving 1/2 cup cooking liquid. Return fettuccine to the pan.
Step 2
Meanwhile, heat oil in a frying pan over high heat. Cook prawns for 3-4 mins or until prawns change colour. Add the asparagus and garlic and cook, stirring, for 2-3 mins or until just tender. Add to the hot fettuccine with the horseradish cream and half the cheese, the reserved marinade and half the lemon zest. Toss to combine, adding enough of the reserved cooking liquid to coat.
Step 3
Divide among bowls and top with dill sprigs and remaining lemon zest. Serve with remaining cheese and lemon wedges.
Ingredients
4 garlic cloves, sliced
1 tablespoon horseradish cream
180g tub South Cape Persian fetta classic, drained reserving marinade
Zest of 2 lemons, plus lemon wedges, to serve
375 g Coles brand fettuccine
1 tablespoon olive oil
400 g pkt Coles brand raw peeled prawns tails on, thawed
2 bunches asparagus, sliced diagonally
Dill sprigs, to serve
Asparagus and prawn fettuccine Recipe
Method
Step 1
Cook the fettuccine in a large pan of boiling salted water following packet directions. Drain, reserving 1/2 cup cooking liquid. Return fettuccine to the pan.
Step 2
Meanwhile, heat oil in a frying pan over high heat. Cook prawns for 3-4 mins or until prawns change colour. Add the asparagus and garlic and cook, stirring, for 2-3 mins or until just tender. Add to the hot fettuccine with the horseradish cream and half the cheese, the reserved marinade and half the lemon zest. Toss to combine, adding enough of the reserved cooking liquid to coat.
Step 3
Divide among bowls and top with dill sprigs and remaining lemon zest. Serve with remaining cheese and lemon wedges.
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