Creamy Fettuccine Pasta with Prawns

    (79)
    50 min

    An easy, creamy pasta dish with prawns and mushrooms. Serve with garlic bread for an easy dinner the whole family will enjoy.


    71 people made this

    Ingredients
    Serves: 4 

    • 225g pasta
    • 110g butter
    • 475ml double cream
    • 225g fresh mushrooms, sliced
    • 15 - 20 cooked prawns
    • 75g grated Parmesan cheese
    • fresh parsley, to serve

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. While the pasta is cooking, combine butter and cream in a saucepan over low heat, stirring occasionally until butter is melted. Add mushrooms, cooked prawns and cheese; stir and simmer for 10-15 minutes, or until sauce begins to thicken.
    3. Toss sauce with hot pasta and serve.
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    Reviews & ratings
    Average global rating:
    (79)

    Reviews in English (64)

    homebaker2012
    0

     -  07 Apr 2013

    by
    52

    Made this for dinner last night and what a hit it was. As easy as this was, I will never used jarred sauces again. I had leftover shrimp from shrimp scampi which went perfectly with the sauce. My only addition was to add some fresh cracked pepper, a pinch of salt and garnish with a little chopped Italian parsley before serving.  -  12 Apr 2005  (Review from Allrecipes US | Canada)

    by
    50

    This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to the sauce. Having said this I would like to point out something I didn't understand in the recipe. Why would you add cooked shrimp and then cook it for 15 min. I really think that if you followed this part of the recipe you would end up with bad shrimp. Don't add the shrimp until after you have cooked the sause for 15 min and then just heat them through. Very simple, easy tasty recipe.  -  08 Jun 2009  (Review from Allrecipes US | Canada)

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