Creamy Garlic Prawn Fettucine

Creamy Garlic Prawn Fettucine


  • 375g pkt egg fettuccine
  • 300g pkt garlic prawns
  • 300ml ctn light thickened cream
  • 1 cup (120g) frozen peas
  • 1 lemon, zested, juiced
  • 1/4 cup dill sprigs


Step 1

Cook the pasta in a large saucepan of boiling water following packet directions. Drain well.

Step 2

Meanwhile, heat a large non-stick frying pan over high heat. Cook the prawns, tossing occasionally, for 5 mins or until prawns curl and change colour. Add cream and bring to a simmer. Add peas and lemon juice and cook, stirring, for 2 mins or until heated through. Add the pasta, half the dill and half the lemon zest. Toss to combine. Season.

Step 3

Divide among serving bowls. Sprinkle with remaining dill and lemon zest.

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