Description
A gourmet weeknight pasta dish. Quick, flavorful, and surprisingly easy to make.
Ingredients
Units
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- Wattleseed fettuccine
- 1 tbsp olive oil
- 1/2 punnet cherry tomatoes
- 4 cups (946 ml) mushrooms, sliced
- 1 tbsp sherry vinegar
- 15 extra large King prawns (shrimps), cleaned
- 1 tbsp lemon olive oil
- 1/2 bunch chives, finely chopped
- pinch of salt
- freshly ground black pepper
- small bunch flat-leaf parsley
Instructions
- Bring water to a boil in a large saucepan. Add salt and fettuccine; cook for 8 minutes, or until al dente. Drain and set aside.
- Heat oil in a frying pan. Add cherry tomatoes and mushrooms; sauté for a couple of minutes.
- Add sherry vinegar and prawns; cook for a further couple of minutes.
- Add lemon olive oil, chives, salt, and pepper. Sauté until prawns are cooked through. Remove from heat.
- Place fettuccine on a large platter and top with prawns.
- Sprinkle with parsley and serve immediately.
Notes
- For a richer flavor, toast the wattleseed lightly in a dry pan before adding it to the pasta water (optional).
- If King prawns are unavailable, substitute with 20-25 medium-sized prawns, adjusting cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Australian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 70
- Fiber: 5
- Protein: 30
- Cholesterol: 200