Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound large prawns, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Zest and juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Cook the fettuccine in salted boiling water until al dente, then drain.
- In a skillet, melt 2 tablespoons of butter over medium heat. Season prawns with salt and pepper, then cook until pink, about 2-3 minutes per side. Remove prawns from the skillet.
- In the same skillet, melt remaining butter and sauté garlic until fragrant. Add heavy cream, Parmesan cheese, lemon zest, and juice; simmer until slightly thickened.
- Return prawns to the skillet and mix well with the sauce.
- Toss cooked fettuccine into the skillet to coat evenly.
- Serve garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg