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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 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.
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%
Calcium 248mg25%
Vitamin C 30.4mg37%
Vitamin A 1665IU33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
Ingredients
-
1/2 cup white wine
-
1/2 cup dry Vermouth
-
2/3 pound fettuccine pasta
-
4 teaspoons turmeric
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1 to 2 tablespoons olive oil
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1 pound shelled, deveined and tail on prawns
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2 teaspoons minced garlic
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1/2 cup minced yellow onion
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1 cup heavy cream
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2 large, seeded and chopped tomatoes
-
1 cup frozen peas
Instructions
-
In a small bowl let the saffron soak in the wine for 5 minutes.
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In a large pot of boiling salted water cook the linguine, the frozen peas with the turmeric until al dente.
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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.
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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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