Fettuccine with brandied prawns

Fettuccine with brandied prawns


165 people made this

About this recipe: 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.

Steve Slayton

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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