Easy fettuccine and prawns

    (160)
    25 min

    Sauteed prawns braised with white wine and lime juice and seasoned with coriander and cayenne pepper. Simple, quick and delicious.


    149 people made this

    Ingredients
    Serves: 6 

    • 1 500g packet fettuccine pasta
    • 50g butter
    • 500g prawns, peeled and deveined
    • 125ml white wine
    • 2 tablespoons lime juice
    • 1/2 bunch fresh coriander, finely chopped
    • 1/8 teaspoon cayenne pepper
    • salt and pepper to taste

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a large pot of water to the boil, add fettuccine and return water to boil. Cook until pasta is al dente. Drain well.
    2. Meanwhile, in a large frying pan, melt butter over medium heat, add prawns and cook about 3 minutes, until prawns turn pink. Remove prawns from heat and set aside.
    3. Pour wine and lime juice into the pan used to cook the prawns. Bring the mixture to the boil. Boil until the liquid is reduced by half, about 2 minutes. Return prawns to pan. Add coriander, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

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    Reviews & ratings
    Average global rating:
    (160)

    Reviews in English (116)

    by
    57

    I've been making this recipe for over a year now, with some changes that may improve it for those who find it bland. With that said, we do like strong flavor here! I combine the butter with the juice of 3 or 4 large lemons and a third cup of white wine, then bring to a slight boil, reduce heat and simmer a good 5-10 minutes to reduce. Sometimes we throw some garlic in the mix too. I use thawed frozen shrimp for ease and toss that in and cook another three or four minutes, adding 1/2 tsp cayenne (spicy!) Then I toss in fresh spinach linguine, and coat, simmering about a minute. Remove from heat and toss in your fresh chopped cilantro (yep, I up that too, a full bunch). It's pretty powerful, but the lemon zing is lovely!  -  06 Jan 2005  (Review from Allrecipes US | Canada)

    by
    37

    Giving this 4 stars because I made a lot of modifications (5 stars with mods ). I only used 1/2 pound of pasta. This just isn't enough to cover a pound. I use 1 Tbsp of butter and 2Tbsp of olive oil instead of 3 butter. Before adding the shrimp to the butter/oil, I sauteed 1/2 diced onion, 1/2 diced red bell pepper and 2 minced cloves of garlic. I also added some oregano and increased the cayenne. This was a quick and easy meal.  -  15 Nov 2007  (Review from Allrecipes US | Canada)

    by
    24

    I loved it!... Exactly what I was craving!... All the flavors blended perfectly! Zesty lime, buttery/wine, spicy cayenne, fresh cilantro!... Yum! I added 2 cloves of minced garlic to it and a whole cube of butter in the sauce; good thing because it would have been too dry without it! Note to self: used 3/4 cup chicken broth instead of wine, dash of olive oil, 1/2 cube butter, garlic powder, salt, then let simmer. Add raw shrimp(XL) (season shrimp set out for 30 mintes) in immering ssauce until cooked. Add cooked pasta to sauce sprinkle all with a little cayenne and mix in more butter.  -  10 Apr 2008  (Review from Allrecipes US | Canada)

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