Asparagus and Prawn Fettuccine

    50 min

    A quick, simple, yet robustly flavoured pasta dish. Asparagus and prawns are tossed with garlic, olive oil, Parmesan and fettucine. Serve with a crisp side salad for the perfect dinner.

    89 people made this

    Serves: 8 

    • 300g fresh asparagus, trimmed and cut into 2.5cm pieces
    • 3 tablespoons olive oil or more if needed
    • 6 cloves garlic, crushed
    • salt and pepper to taste
    • 450g dry fettuccine pasta
    • 2 teaspoons olive oil
    • 450g raw king prawns, peeled and deveined
    • 1/2 teaspoon fish seasoning or to taste
    • 80g Parmesan cheese, grated

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Separate the asparagus tips from the rest of pieces. Heat 3 tablespoons of olive oil over medium heat and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips) and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
    2. While the asparagus is cooking, fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the saucepan and drizzle 2 teaspoons of olive oil over the pasta.
    3. Remove the asparagus from the frying pan with a slotted spoon, leaving oil in frying pan and set the asparagus aside. Pat the prawns dry with kitchen towels and place in the hot frying pan over medium-high heat. Sprinkle the prawns with the fish seasoning and cook and stir the prawns until they are pink and no longer translucent. Return the asparagus to the frying pan and cook the prawns and asparagus until thoroughly heated, 2 to 3 more minutes.
    4. Stir the prawns and asparagus into the cooked fettuccine and toss with grated Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, prawns and asparagus.

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    Reviews in English (80)


    This is a lovely lunch and it does not take long to make. I did substitute butter for the olive oil when cooking the shrimp, mostly because I wanted the taste of the butter in this dish.  -  24 Mar 2010  (Review from Allrecipes US | Canada)


    real nice also try adding a shot glass or 2 of wine in when you add the asparagus back to the shrimp at the end of step 3  -  30 Mar 2010  (Review from Allrecipes US | Canada)


    This was too bland for me. To save some time, I steamed the aspargus in the nuker (they come out soooooooo good). I sauteed the garlic in butter, then added the shrimp which I marinated for 1 hour with italian dressing (vinegar and oil based). Once all tossed together, I've added cajun seasoning and some pesto. This is a great dish and you can modify this to your taste buds.  -  30 Apr 2010  (Review from Allrecipes US | Canada)