If you love brussels sprouts this is the recipe for you!
Creamy chilli & garlic prawn fettuccine recipe
INGREDIENTS
- 375 grams curly fettuccine
- 300 grams brussels sprouts
- 1 kg uncooked medium prawns,deshelled, deveined, tails intact 4 garlic cloves, crushed
- 2 fresh small red Thai chillies, finely chopped
- 2 tbsp olive oil
- 1⁄2 cup chicken stock
- 300 ml pouring cream
- 1 tbsp lemon juice
- 1 tbsp finely chopped parsley
METHOD
COOK pasta in a pot of boiling salted water for about 8 minutes or until tender. Drain and return to the pan to keep warm.
RESERVE outer leaves from brussels sprouts. Halve the sprouts.
COMBINE prawns, garlic and chilli in a bowl. Heat half the oil in a deep frying pan and add the prawns. Cook until changed in colour. Remove from the pan.
HEAT remaining oil in the same pan. Add halved brussels sprouts and cook until lightly browned. Return prawns to the pan with stock, cream and lemon juice, bring to a boil. Reduce the heat and simmer, uncovered for 5 minutes or until the sauce thickens slightly.
ADD pasta, parsley and reserved brussels sprout leaves; toss until heated through. Season well.
HANDS-ON TIME 25 min | TOTAL TIME 25 min | SERVES 4 | QUICK & EASY
ALSO SEE JAMIE OLIVER’S PRAWN LINGUINE RECIPE
