Prawn Fettuccine in White Sauce
Indulge in the creamy decadence of Prawn Fettuccine in White Sauce, a luxurious dish that's perfect for a quick yet elegant meal. Succulent prawns are sautéed in a buttery garlic base and paired with tender fettuccine, all coated in a velvety Parmesan cream sauce. Infused with the subtle depth of chicken or vegetable stock and brightened with fresh parsley and an optional squeeze of lemon, this dish strikes the perfect balance of richness and freshness. Ready in just 30 minutes, it’s an ideal choice for weeknight dinners or special occasions. Serve this restaurant-style pasta creation hot and watch your guests savor every bite!
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Recipe Information
Ingredients
- 250 g Fettuccine pasta
- 300 g Prawns (peeled and deveined)
- 2 tbsp Butter
- 1 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (grated)
- 0.25 cup Chicken or vegetable stock
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped)
- 1 piece Lemon wedge (optional, for serving)
Instructions
Bring a large pot of salted water to boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the cooked pasta aside.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the prawns to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the cooked prawns from the skillet and set them aside.
Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet. Once melted, stir in the heavy cream and chicken or vegetable stock. Allow it to simmer gently for 2-3 minutes, stirring occasionally.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
Return the cooked prawns to the skillet, along with the fettuccine. Toss everything together until the pasta is well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Cook for another 1-2 minutes, allowing the pasta and prawns to soak up the flavors of the sauce.
Garnish with freshly chopped parsley and serve warm with a lemon wedge on the side for an optional bright finish.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.7 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 2760 mg | 212% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1165 mg | 25% | |
*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.
