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Fettuccine with Prawns, Asparagus and Mascarpone
300g fresh or 200g dried fettuccine 1 tbsp olive oil 200g raw prawns 200g asparagus, chopped 1 clove garlic, crushed finely grated zest of 1 lemon salt and ground black pepper 80g mascarpone or cream cheese, softened 2 tbsp lemon juice 2 tbsp chopped parsley or chervil
© Annabel Langbein Media
Cook fettuccine according to packet instructions. While pasta is cooking, heat olive oil in a heavy pan and add prawns, asparagus, crushed garlic and lemon zest. Season with salt and pepper. Stir-fry over high heat until prawns change colour (2-3 minutes).
Drain pasta, reserving ½ cup of the cooking liquid. Gently stir mascarpone or softened cream cheese into the reserved cooking liquid until melted. Add the pasta and toss to coat. Mix in cooked prawn mixture, lemon juice and chopped parsley or chervil. Adjust seasoning to taste and serve.
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