Pasta with prawns and pink sauce


    I recently came home from holiday and had a visitor the very next day. There was hardly anything in the house, but luckily I had a bag of prawns in the freezer and I recalled an old Italian recipe. It tasted fantastic (and the pink sauce looked great) and I wrote it down straightaway as my husband said that I should definitely make it again.

    8 people made this

    Serves: 6 

    • 500g fettuccine pasta
    • 4 tablespoons olive oil
    • 4 cloves garlic, finely chopped
    • 3 tablespoons tomato puree
    • 225ml dry white wine
    • 750g prawns, boiled and peeled
    • 225ml whipping cream
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pan of water to the boil. Cook the pasta according to packet instructions and drain.
    2. In the meantime heat the olive oil in a medium frying pan. Saute the garlic until soft, but do not brown.
    3. Stir the tomato with the wine and add to the pan. Simmer for 10 minutes over a low heat without a lid.
    4. Cut the prawns into small pieces and stir into the sauce. When they are pink remove about 2/3 of the prawns with a slotted spoon and blend them. Return them to the pan. Stir in the cream and season with salt and pepper. Serve immediately over the pasta.
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