Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

  • 40 mins total
  • 5 mins prep
  • 35 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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 on 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 in beating the clock.

Reading the recipe I started collecting all the ingredients necessary. Well… my pantry had a different idea…. a part 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.  Refrigerator open, I was staring at the content as a painter stares at a white canvas.

With a few ingredient on hand last night 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 week-end.

Giangi's Kitchen Signature


Nutrition Facts
Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce
Amount Per Serving
Calories 800 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 367mg122%
Sodium 916mg40%
Potassium 639mg18%
Carbohydrates 72g24%
Fiber 5g21%
Sugar 6g7%
Protein 37g74%
Vitamin A 1665IU33%
Vitamin C 30.4mg37%
Calcium 248mg25%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

  • 40 mins total
  • 5 mins prep
  • 35 mins cook
  • serves 4 


Original recipe yields 4 servings

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


  1. In a small bowl let the saffron soak in the wine for 5 minutes.

  2. In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente.

  3. 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.

  4. Season to taste.

  5. 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.


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