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.
450g fettuccine pasta
4 tablespoons olive oil
450g prawns, peeled and deveined
6 spring onions, thinly sliced
4 cloves garlic, thinly sliced
2 large tomatoes, diced
125ml dry white wine
15g chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
40g grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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.