Fettuccine with Garlic Prawns, Peas & Cherry Tomatoes

Recipe

Serves 4   •   Prep: 10 min   •   Cook: 20 min

Ingredients

• 1 x 375g La Tosca Fettuccine
• 1 x 425g La Tosca Napoletana Sauce
• 500g raw prawns, peeled and deveined
• 2 cloves garlic, finely chopped
• 200ml thickened cream
• 150g cherry tomatoes, halved
• 100g frozen peas
• 2 tbsp extra virgin olive oil
• Salt and cracked black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan, to serve (optional)

Method

1. Cook the pasta: Bring a large pot of salted water to the boil. Cook the La Tosca Fettuccine according to packet directions until al dente. Reserve ½ cup of pasta water before draining.
2. Cook the prawns: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the prawns and cook for 2–3 minutes until they begin to turn pink.
3. Prepare the sauce: Add the La Tosca Napoletana Sauce to the pan and stir through. Pour in the cream and bring to a gentle simmer. Add the cherry tomatoes and peas and cook for 3–4 minutes until the tomatoes soften slightly and the peas are heated through.
4. Combine: Add the drained fettuccine to the sauce and toss until well coated. If required, add a little reserved pasta water to achieve a silky consistency. Season with salt and cracked black pepper to taste.
5. Serve: Divide among serving bowls and garnish with chopped parsley. Finish with grated Parmesan if desired and serve immediately.

Chef’s Tip: For extra seafood flavour, add 100ml of white wine after cooking the garlic and reduce by half before adding the prawns and sauce. A squeeze of fresh lemon just before serving also works beautifully with the creamy tomato seafood sauce.