Fettuccine with brandied prawns

    35 min

    This is an easy but elegant pasta recipe that features prawns in a light sauce made of brandy, tomatoes, white wine and basil. It's super easy to make, but nice enough for a dinner party. Guests will love it with a green salad.

    170 people made this

    Serves: 6 

    • 450g fettuccine pasta
    • 4 tablespoons olive oil
    • 450g prawns, peeled and deveined
    • 6 spring onions, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 60ml brandy
    • 2 large tomatoes, diced
    • 125ml dry white wine
    • 110g butter
    • 15g chopped fresh basil
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 40g grated Parmesan cheese

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a large frying pan over medium heat. Saute prawns until pink. Stir in spring onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

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    Reviews & ratings
    Average global rating:

    Reviews in English (145)


    This is the best pasta I've ever made. Better than most I've had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup. Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.  -  24 Jun 2002  (Review from Allrecipes US | Canada)


    EXCELLENT! Would rate it a ten if I could! We used large frozen shrimp, organic spinach fettucine, and fresh tomatoes as well as the other ingredients as they were listed. Very quick to prepare. Reading the recipe I thought there might not be enough sauce, but there was plenty of nice (very rich) creamy cheese sauce. I was a little concerned about igniting the brandy since I have never done this before, but it was very safe and easy to do and I wouldn't want anyone to pass on this recipe because of this step. This dish tasted like something you would pay a lot for in a fine restaurant. Wonderful!! Thank you for the delicious and easy dish!  -  20 Mar 2004  (Review from Allrecipes US | Canada)


    I will serve this easy and elegant dish again for dinner guests. I combined scallops with the shrimp and also added fresh parsley.  -  13 Feb 2003  (Review from Allrecipes US | Canada)