Want to perk up a creamy pasta dish? Add some orange juice and zest to the mix. This citrusy addition cuts the richness of the cream and enhances the flavor of the prawns.
Fettuccine with Prawns and Zucchini
Want to perk up a creamy pasta dish? Add some orange juice and zest to the mix. This citrusy addition cuts the richness of the cream and enhances the flavor of the prawns.
Ingredients
Fettuccine with Prawns and Zucchini
- 1 1/ 2 tablespoons olive oil
- 3 medium Prawns (Sugpo) shelled with tails left intact
- 1 teaspoon Garlic minced
- 1 medium zucchini sliced into rounds
- orange zest
- 1/2 Cup All-purpose cream
- Salt to taste
- Pepper to taste
- 125 Grams fettuccine noodles cooked according to package directions
- fresh basil leaves for garnish (optional)
Instructions
- Heat oil in a frying pan. Cook prawns and garlic just until prawns turn pink in color. Add zucchini and cook until tender.
- Add orange juice and zest; mix well.
- Add cream; season with salt and pepper. Cook for 1 minute and let sauce thicken slightly.
- Toss in cooked fettuccine and continue to cook for another minute.
- Transfer to a serving plate and serve hot.Garnish with basil, if desired.
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