Craving a delicious seafood pasta? Discover the recipe for Spicy Prawn Tomato Fettuccine Pasta that will leave you wanting more.
MyWokLife
Spicy Prawn Tomato Fettuccine Pasta Recipe
Only 30 minutes, from preparation to serving on table. For all busy working family, people who likes good pasta dishes but too tired to dine out, or wanting to impress your loved ones. This recipe is the one you are looking for. Sure, it is.
Recipe in both English and Chinese. As simple as 1,2,3 & 4. :)
Serves 2
Ingredients:
– 225g of dried fettuccine pasta
– 600g of large prawns, peeled and deveined
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 cloves of shallot, finely chopped
– 1/2 teaspoon red pepper flakes (adjust to your spice preference)
– 2 large tomatoes, scored “X” on tomato skin, blanched for 1 minute until skin starts peeling, peeled the skin off, diced
– 1/4 cup fresh parsley, chopped
– 250ml white wine
– 1 wedge of fresh lemon
– Salt and corsely grounded black pepper to taste
Garnishing:
– Grated Parmesan cheese
– Corsely grounded black pepper
– Fresh parsley leaves, finely chopped
Spicy Prawn Tomato Fettuccine Pasta Cooking Method:
1. Cook the fettuccine pasta until semi hard texture (about 3 minutes). Drain and set aside.
2. In a large pan, heat the olive oil over medium-high heat. Add prawns and cook for 2-3 minutes on each side until they turn slight pink. Sprinkle salt and black pepper. Squeeze lemon juice. Heat off. Remove prawns from the pan and set aside.
3. In the same pan, add shallot, garlic. Sauté for about 1 minute until fragrant.
4. Add diced tomatoes and parsley, return prawns to the pan. Drizzle white wine. Add blanched fettuccine. Season with red chili flakes, salt and pepper. Cook for 5 minutes, allowing the ingredients to simmer and combine. Garnish and serve.
A serving of this pasta counts around 400kcal.
只需半个钟的时间，一道美味意大利面就足以让你和家人朋友大饱口福了。比背单词还简单的食材和做法，令每个忙碌的上班族和享受美食乐趣的人带来了愉悦的吃饭时刻了！
里面提供了提供双中英食谱。
供2份
材料：
– 约225克 扁面条
– 600克 大虾，去壳去虾线
– 2汤匙 橄榄油
– 4瓣 大蒜，切末
– 2颗 红葱头，切小丁
– 1/2 茶匙 红辣椒碎（根据口味调整）
– 2粒 大番茄，在皮上画“X”，水煮1分钟至皮开始剥落，剥皮切丁
– 1/4 杯 新鲜香菜，切碎
– 250毫升 白葡萄酒
– 1块 鲜柠檬
– 适量 盐和粗黑胡椒
装饰：
– 磨碎帕尔玛奶酪
– 粗黑胡椒
– 新鲜香菜碎
做法：
1. 将扁面条煮至半硬质(约3分钟)。沥干备用。
2. 在一个平底锅中，用中高火加热橄榄油。加入虾，煎2-3分钟，直两面呈微粉红色。撒点盐和黑胡椒。挤一点柠檬汁，熄火。将虾从锅中取出，备用。
3. 在同一个平底锅中，加入葱头和大蒜。翻炒约1分钟，直到香气四溢。
4. 加入番茄丁和香菜，将虾倒回锅中。淋上白葡萄酒。加入半硬扁面条，撒上红辣椒片、盐和黑胡椒，煮5分钟，让食材慢煮融合。装饰并上桌。
这一份意粉约400卡路里。
Tips: I prefer to use white Muscato, for its slight sweetness.
温馨贴士：我使用“莫斯卡托”甜白酒，让我的意粉稍有甜味。
Other MyWokLife Pasta Dishes
You might like one of my family’s most favourite pasta dish, The Linguine Aloe Vongole.
Or my healthy Spicy & Creamy Alfredo Pasta
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