Garlic Prawn Fettucine Pasta

chili prawn pasta with fettucine, lemon and parmesan

This garlic prawn fettucine is for when you're craving pasta and want it a little healthier. With tender juicy prawns marinated and lathered in garlic butter and herbs with ribbons of chewy pasta.

Course Dinner

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 575kcal

Author Kim

Ingredients

500 grams uncooked Prawns (a.k.a Shrimp)
3 tablespoons olive oil
¼ cup lemon juice
Zest of 1 lemon
½ teaspoon salt
½ teaspoon pepper
¼ cup fresh parsley chopped
¼ teaspoon red pepper flakes
¼ cup butter
1 medium onion (diced)
4 garlic cloves (minced)
½ cup parmesan cheese
500 grams dry fettucine pasta

Metric - US Customary

Instructions

Marinate Prawns: Peel and devein 500 grams uncooked Prawns (a.k.a Shrimp), then add them into a bowl, mixing in 3 tablespoons olive oil, ¼ cup lemon juice, Zest of 1 lemon, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon red pepper flakes, and ¼ cup fresh parsley. Stir to coat and let it marinate for 20 minutes.
Saute Onion and Garlic: Add ¼ cup butter into a large skillet and place it over medium heat. Add 1 medium onion (diced) and saute until golden. Then, add 4 garlic cloves (minced) and stir for a minute until the garlic is fragrant.
Cook Prawns: Transfer prawns and marinade to skillet with onion and garlic. Cook for 2-3 minutes or until prawns are pale pink and cooked through. Overcooking can make them tough and rubbery, so keep a close eye on them.
Add Parmesan: Turn off the heat and incorporate parmesan cheese. Stir to combine.
Cook Pasta: Cook fettucine following its package directions. Be sure to salt the boiling water for added flavor.
Add Pasta water to prawns: Scoop out ⅓ cup of the pasta water into a jug and pour into the skillet with the Prawns, stirring through
Serve: Strain past, draining off the water. Rinse for 30 seconds under tap water to remove excess starches. Toss prawns through the pasta. Plate up and serve warm with extra shaved parmesan, fresh parsley, and lemon wedges.

Notes

You can use fresh or frozen prawns for this recipe. I prefer to remove the head and keep tails, or do a mixture of tails on/off. If using frozen, make sure to defrost prawns first, then drain any excess moisture.

Spaghetti or linguini pasta could be swapped out for fettucine.

How to know the prawns are cooked: When frying prawns in garlic and butter, they are typically cooked when they turn opaque and pink. This usually takes about 2-3 minutes per side, depending on their size. Be careful not to overcook them, as they can become rubbery.

Quick Guide To Peeling and Deveining Prawns:

Hold the prawn firmly and twist off the head.
Peel off the shell by starting at the top and pulling down.
Make a shallow incision along the back to expose the vein.
Use a knife or your fingers to pull out the vein.
Rinse the prawn under cold water to remove any remaining bits.

Nutrition