A quick, simple, yet robustly flavoured pasta dish incorporating snow peas and prawns with a combination of fresh herbs and spices. Serve with a crisp side salad for an easy dinner. – Jen
1 lb prawns with heads off, peeled, and deveined
10 snow peas, blanched
2 shallots, minced
2 cloves garlic, minced
1 cup whipping cream
½ cup parmesan cheese, grated
Pinch of ground nutmeg
2 tbsp butter
6 oz fettucine noodles, cooked
- Start by making the sauce. Melt butter in a pan. Sauté shallots and garlic in melted butter for 1 to 2 minutes, then add cream, salt, and pepper. Heat cream and reduce by half. Keep a close eye on the sauce as it heats to prevent the cream from boiling over. If the sauce gets too thick, add a touch of white wine. Add grated parmesan and a pinch of nutmeg to taste.
- Add prawns to heated cream sauce. Cook for 3 to 5 minutes, then add the blanched snow peas to heat through. Lastly, add the noodles and toss together until the sauce is fully incorporated.
- Serve noodles on plate and ensure that some prawns and vegetables are visible on top.