Fettuccine with Prawns Red Pepper and Pine Nuts
Elevate your pasta night with this vibrant and flavor-packed Fettuccine with Prawns, Red Pepper, and Pine Nuts. This dish combines tender fettuccine with juicy sautéed prawns, sweet strips of red bell pepper, and the buttery crunch of toasted pine nuts. A hint of spice from red chili flakes and the zing of fresh lemon zest bring a brilliant depth of flavor, while a sprinkle of chopped basil adds aromatic freshness. Perfectly tossed in a silky, garlic-infused olive oil sauce, this recipe is as quick (ready in just 35 minutes!) as it is satisfying. Top it off with grated Parmesan for a rich, cheesy finish, and you have a show-stopping meal that’s perfect for weeknight dinners or special occasions. Keywords: fettuccine with prawns, red pepper, pine nuts, easy pasta recipes, quick dinner ideas, seafood pasta.
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Recipe Information
Ingredients
- 300 grams fettuccine pasta
- 400 grams raw prawns (peeled and deveined)
- 1 large red bell pepper
- 3 tablespoons pine nuts
- 2 tablespoons olive oil
- 3 units garlic cloves (minced)
- 0.5 teaspoons red chili flakes
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil leaves (chopped)
- 50 grams Parmesan cheese (grated, optional)
- to taste salt
- to taste black pepper (freshly ground)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, for 2–3 minutes until golden brown. Transfer to a plate and set aside.
In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the prawns, season with salt and black pepper, and sauté for 2–3 minutes per side until they turn pink and opaque. Remove the prawns from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic and red chili flakes, cooking for 1 minute until fragrant.
Add the red bell pepper (sliced into thin strips) to the skillet and cook for 4–5 minutes until softened.
Return the prawns to the skillet and add the cooked fettuccine. Toss everything together to combine. If the mixture seems dry, add a splash of the reserved pasta water until a silky consistency is achieved.
Stir in the lemon zest, chopped basil, and toasted pine nuts. Adjust the seasoning with additional salt and black pepper if needed.
Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 17.0 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1622 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
