Recipes

Robyn’s ‘Spicy Sunset Fettuccine’ with Prawns and Lemon

4:

Ingredients

16 peeled prawns ( tiger)
400 - 500g dried or fresh fettuccine
4 tbsp olive oil
2-3 garlic cloves, peeled and chopped
Optional - 2-3 red chillies ( deseeded and chopped)
150g cherry tomatoes, quartered
½ a cup of fresh coriander leaves ( or fresh basil)
2 tsp lemon zest
125ml lemon juice

Salt and pepper to taste

Garnish:

Grated Parmesan and a few extra coriander leaves.

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