Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

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