Fettuccine with prawns, peas, tomatoes, and cream sauce.

Last night I remembered the reason why I started my blog over two years ago. I wanted to write about our family dinners, but mainly, I wanted to share how we can create a delicious meal in a very short period of time, and still have time to enjoy the little precious time we have in the evening with our family. Last night was my test.

After a day packed with “To Do’s”, dinner came upon us like lightning. I had a recipe in mind that will not take long to prepare, so I felt very comfortable beating the clock.

Reading the recipe I started collecting all the ingredients necessary. Well… my pantry had a different idea…. apart from the prawns, fettuccine, and turmeric I had nothing that I needed in hand. What a great opportunity to create something new out of sheer necessity. The refrigerator open, I was staring at the content as a painter stares at a white canvas.

With a few ingredients on hand, last night’s meal was, if I may say so, delicious. My son not only had double helping but stole all my prawns and ate them with gusto.

His comment to me: “Mom, wow… this is absolutely delicious, you must make it more often”.

and to all have a great weekend.


Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

No ratings yet
fettuccine with prawns, peas, tomatoes and cream sauce
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4


  • 1/2 cup white wine 1/2 cup white wine
  • 1.2 cup Vermouth 1/2 cup dry Vermouth
  • 2/3 pound pasta 2/3 pound fettuccine pasta
  • 4 tsps turmeric 4 teaspoons turmeric
  • 2 tbsps olive oil 1 to 2 tablespoons olive oil
  • 1 pound prawns 1 pound shelled, deveined and tail on prawns
  • 2 tsps garlic 2 teaspoons minced garlic
  • 1/2 cup yellow onion 1/2 cup minced yellow onion
  • 1 cup heavy cream 1 cup heavy cream
  • 2 tomatoes 2 large, seeded and chopped tomatoes
  • 1 cup peas 1 cup frozen peas


  • In a small bowl let the saffron soak in the wine for 5 minutes.
  • In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente.
  • While the pasta is cooking, in a large skillet heat the olive oil over moderate heat until it is hot but not smoking and add the onions stirring for a 1 minute. Add the garlic, salt and pepper to taste. Add the fresh chopped tomatoes and cook for 3 to 5 minutes. Add the wine and cook for another 5 minutes. Add the cream and boil the mixture until the liquid is reduced by half. Add the prawns and cook until the prawns turn pink, 1 minute. Season to taste.
  • Season to taste.
  • Drain the pasta and place back in to the pot that they were just drained from. Add the prawn sauce to it and blend well.


Calories: 800kcal | Carbohydrates: 72g | Protein: 37g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 367mg | Sodium: 916mg | Potassium: 639mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1665IU | Vitamin C: 30.4mg | Calcium: 248mg | Iron: 5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram