Prawn fettuccine

Tips: Get the best prawn fettuccine 

Take your prawn fettuccine to the next level with our helpful tips. Learn how to store leftovers and refine flavours and textures.

Keep an eye on the prawns

Cook the prawns until they go from translucent to vibrant pink and opaque. This change usually happens within 2 minutes on each side when cooked over medium-high heat. To ensure the prawns remain tender and juicy, be careful not to overcook them, as they can easily become tough. Once cooked, quickly remove them from the pan and place them on a paper towel-lined plate to soak up any excess oil. They are now ready to be added to your pasta.

Get the perfect sauce consistency

To perfect your prawn fettuccine sauce, save some pasta water before draining. If the sauce thickens too much, slowly add the water to achieve a creamy texture. This lets you adjust the sauce consistency to your liking, ensuring every fettuccine strand is deliciously coated.

Storing prawn fettuccine

You can store leftover prawn fettuccine in the refrigerator for up to two days. Place it in a container with a tight-fitting lid to keep it fresh. When reheating, gently warm the pasta on low heat on the stove or in the microwave, adding a bit of water to maintain the sauce’s creaminess. If you need to store it for longer, first cool the dish completely. Then, seal it in airtight containers and freeze it for up to a month. To reheat, thaw the fettuccine overnight in the refrigerator. Once thawed, microwave on high for about 2–3 minutes, or reheat it on the stove.

Discover our delicious recipe for prawn fettuccine

Mixing pasta with seafood has resulted in many popular and delicious dishes. Our recipe for prawn fettuccine takes the delicate taste of seafood and combines it with a creamy béchamel sauce. To really embrace the dish’s Mediterranean roots, we add capers and black olives to the mix. They offer rich flavours that complement the dish’s sweet, comforting taste. The prawns get a bit of heat from the chilli, while fresh vegetables and herbs add a welcoming, vibrant touch.

For other seafood-based pasta dishes, try our recipe for creamy salmon lasagne, spaghetti with spicy prawns, or delicious crayfish pasta with carrots.

Tender and delicate prawns in a creamy béchamel sauce

When prawns are sautéed in oil with garlic and chilli, their inherent sweetness melds seamlessly with the bold flavours of the seasoning. This creates a complex and distinctive flavour that makes any dish stand out. The perfect prawn has a tender texture and succulent bite. Hit with a wave of rich, creamy béchamel sauce, the fettuccine with prawns offers a great mix of tastes and textures.

With tangy capers and rich black olives

Adding capers and black olives to the prawn fettuccine introduces a delightful tangy and savoury touch. Capers provide tangy and briny notes that cut through the rich béchamel sauce, while black olives add a savoury layer and a meaty texture. The slight crunch from the capers paired with the firmness of the olives complements the tender prawns and smooth, creamy sauce, creating a delicious and exciting meal.

A burst of freshness from tomatoes, parsley, and lemon zest

To balance the rich, creamy texture of prawn fettuccine, we incorporate a variety of fresh ingredients. Tomatoes, parsley, and lemon zest all work together to bring a refreshing zing. Tomatoes are great because they provide juiciness and sweetness, while the parsley adds a gorgeous green colour. Grating lemon zest into the dish not only imparts a refreshing aroma but also helps prevent the sauce from becoming overpowering.

Serve with simple sides

Warm and crunchy bread is a great accompaniment to the prawn fettuccine. Break off a piece and soak up any leftover sauce hiding on your plate. Go with garlic bread for a little extra flavour. To complement the rich and savoury flavours of the pasta, make a large bowl of fresh salad with a light vinaigrette dressing. It is a crisp and refreshing side dish you can make in no time.

Make it your own

One of the pleasures of cooking is the ability to experiment with recipes. To personalise your prawn fettuccine, try substituting different ingredients. Instead of prawns, there are plenty of other seafood options with similar taste and texture. Scallops have a sweet and delicate flavour, but even chunks of white fish, like cod or halibut, will do. A simpler choice is to play around with the cheese. Pecorino Romano offers a sharper, saltier flavour, while Grana Padano provides a milder, nutty taste. For a more decadent variation, try incorporating a bit of mascarpone or ricotta for extra creaminess.