Chilli Prawn Fettuccini

Goes with Sauvignon Blanc
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Sauvignon Blanc

Ingredients


Shelled tiger prawns – 8 per person
Extra virgin olive oil
1 hot red chilli, finely chopped
2 Garlic cloves, finely chopped
Fresh basil
Fettuccini, fresh or dry

Method

 
  1. Boil water with a drop of oil and dash salt. Cook fettuccini to al dente.
  2. Meanwhile, heat oil in pan, add garlic and soften. Then add chilli and heat through.
  3. Add prawns to pan, stirring minimally until cooked just firm.
  4. Add fresh basil just before adding drained, hot pasta.
  5. Toss quickly to cover the pasta with oil, then twist onto plate using tongs.
  6. Top with fresh basil leaves and grated parmesan and a drizzle of olive oil.
  7. Finish with ground pepper.


Recipe by KLeyds


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