Prawn & Spinach Fettuccine
Ingredients
250g fresh fettuccine
3 Tbsp butter
6 spring onion stalks, finely chopped
3 cloves garlic, thinly sliced
3/4 cup white wine
2 Tbsp lemon juice
250g (1 cup) Tatua Mascarpone
250g prawns, raw or cooked
1 cup baby spinach leaves
Salt and pepper to season
Method
- Cook fettuccine pasta according to packet instructions in a large pot of salted water until al dente. Drain, and set aside.
-
In a fry pan or skillet, melt the butter over a medium heat, add spring onion and garlic and sauté for one minute.
- Add the raw prawns and cook for 2-3 minutes, turning occasionally, until they change colour. If using cooked prawns, add to the skillet and cook for 30 seconds.
- Add wine and lemon juice and simmer until reduced by half, about 3 minutes.
- Stir in the Tatua Mascarpone and season with a sprinkle of salt and pepper.
- Add the cooked pasta and stir until fully coated in the creamy sauce.
- Stir in the baby spinach and serve immediately.
Serves 4 as a main meal
