Three Herb Prawn Fettuccine

Three herb prawn fettuccine

– a delicious Italian inspired dish, that marries prawns with a creamy white wine and herb sauce.

I apologise now for using herb pastes from a squeeze tube. I first made this recipe about 15 years ago, when I was just starting with my own ideas on recipes. Then, convenience and speed were more important than the “make everything yourself” philosophy I try to adhere to now. Many times I have tried to make this dish with fresh herbs, but never manage to replicate the flavour profile from the herb paste.

Three herb prawn fettuccine

  • Servings: 4
  • Difficulty: Easy
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Three herb prawn fettuccine

Ingredients

  • 500g Raw prawns, peeled, tailed & vein removed.
  • 200g Mushrooms
  • 1 Red Onion
  • 2 Red chillies – Long thin mild type (Caysan or similar)
  • 1 Courgettes (Zucchini)
  • 6 Cloves of garlic
  • 1 Red Capsicum
  • 170g Fettuccine (Ideally homemade, or use a good quality fresh egg pasta)
  • 450ml White Wine (Semillon Cabernet Sauvignon or Chardonnay)
  • 115g “Gourmet Garden” Basil paste
  • 115g “Gourmet Garden” Parsley paste
  • 115g “Gourmet Garden” Italian Herbs paste
  • 45ml Extra Virgin Olive Oil

For the Roux:

  • 80g Plain Flour
  • 80g Unsalted Butter
  • 260ml Full fat milk


Directions

  1. Peel the red onion, remove the root plate then cut into juliennes, slice the garlic and cut the red chillies crosswise, at an angle to achieve an oval cross-section cut. (Handy tips: If you don’t want seeds in your dish, then stop cutting when you reach the seeds, hold the chilli, stalk end up over a bowl or container, then roll the chilli firmly between the finger tips. A similar action to when chefs roll citrus fruit to get more juice out. The knock the chilli firmly against the sides of the container and the seed will fall out of the bottom. Then finish cutting the chilli on the diagonal cross cut). Take a heavy based, fairly large, sauté pan, place on a moderate heat and add the olive oil. Throw in the chillies, red onion and garlic, sauté gently till the onions start to turn translucent.
  2. Cut the leek in half across the middle, then cut both halves in half again lengthwise. Now julienne the leek. Cut the capsicum into batons, of about 5cms and add the leek and capsicum to the pan and stir in well.
  3. Squeeze in the three tubes of herb paste and add the white wine, stir well. Season with a couple of grinds of rock salt and peppercorns. Put the lid on the pan and bring the food to a very gentle simmer, cook at this heat for about 10 minutes.
  4. Whilst the sauté pan is simmering add the fettuccine to a pan of lightly salted water and cook till just al dente. Strain the pasta into a colander, then throw the pasta into some cold water, to stop the cooking process instantly. The strain the cold pasts again, and set to one side.
  5. Next, make your roux sauce. Melt the butter in a saucepan, add the flour and stir briskly to bring the two together into a roux. Cook the roux for a couple of minutes, then slow, bit by bit, add the milk. Stir well each time you add the milk, so the milk is fully mixed in before adding more. If your sauce start to go lumpy, use the French trick, and do the stirring with a balloon whisk rather than a wooden spoon. When you have added all the milk, cook the mixture for another couple of minutes. At this stage, DON’T PANIC, the mixture should have the consistency of thick porridge! This is exactly what you want, you haven’t made a mistake. Set to one side.
  6. Cut the courgette into batons, of about 5cm length and slice the mushrooms. Add these to the simmering sauté pan and cook for about 3 minutes until the courgette batons start to soften.
  7. Finally, add the prawns, pasta and roux sauce to the sauté pan and stir well to full incorporate the white sauce with the wine. Cover with the lid and turn the heat to the lowest possible setting. Leave on the heat till the prawns just turn pink.
  8. Portion the Three Herb Prawn Fettuccine into individual bowls, garnish with grated Parmesan and chopped fresh basil. Sever with a nice sour dough garlic bread.

3 thoughts on “Three Herb Prawn Fettuccine

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