Garlic Butter Prawns with Fettuccini

Hello Dear Reader,

I have been making this recipe for what seems like forever, it is from a fantastic book called "The Food of Italy" it was one of the first proper recipe books I ever bought, way back when. It is chock full of very traditional recipes from all of the regions of Italy, I refer to it all the time and is such a beautiful cook book too, so many gorgeous photos of food and Italy line its pages. If you ever come across it, do yourself a favour and pick it up, it is fabulous.

I have tinkered with the original recipe for Garlic Prawns, which in the book, is an appetiser, I have simply increased the butter and white wine and folded the garlic butter prawns through Fettuccini to make it a main course. And what a main course it is.

Ingredients for Garlic Butter Prawns with Fettuccini, clockwise from top right-
600 grams of peeled and de-veined prawns, 6 fat garlic cloves, grated on a microplane, 60ml of dry white wine, 1/3 cup of olive oil, 60 grams of butter, a good handful of parsley, roughly chopped and a 500 gram packet of Fettuccini. 

Firstly get out your biggest saucepan, this is to boil the pasta, but also, the final dish will come together in it, so it needs to accommodate both the cooked pasta and the garlic butter prawns. 3/4 fill with water and get it on to boil. Then cook pasta in the usual way. 

Meanwhile melt butter and olive oil together in a large, heavy based, non stick frypan, on medium heat, add garlic and gently saute for a minute, do not let the garlic colour, now add the prawns

And saute, stirring every now and then, till the prawns change colour

Pour over white wine and continue to cook for another minute or so

When the pasta is cooked to your liking, scoop out 1/4 of a mug of the pasta cooking water, then drain the pasta. Return cooked pasta to the big saucepan

Add the parsley to the garlic butter prawns and stir to combine, reserve some parsley to scatter over the top of the final dish

Transfer the garlic butter prawns to the pasta in the big saucepan and then add the saved pasta cooking water

Give everything a gentle but thorough mix

Transfer to a large (really large) platter and scatter with extra parsley and grate over Parmesan cheese on individual plates.

This is a fabulous dish, it will feed an army, is easy and so, so delicious. Make it tonight.

Have a lovely day

💖 Fi

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