from “Mary Berry cooks”
Difficulty: Easy
Serves: 2
Prep time: 0 minute
Cooking time: 15 min
Ingredients
- 8x fettuccine balls (approx. 160g)
- 180g of uncooked peeled king prawns
- 140g fresh Green Pesto mixture
- 100ml of pouring double cream
- Parmesan cheese for grating
- Some fresh basil leaves
Special Equipment
- Medium frying pan
- Large pan
Preparation
- None required
Cooking
- Step 1 – Shrimps
- Put a bit of oil in a frying pan on medium heat
- Gently fry the shrimps until they turn from grey to pink, starting on one side and then flipping them over on the other side
- Step 2 – Fettuccine
- Cook the pasta in a pan with boiling salted water for the time indicated on the packet (approx. 4-5 minutes)
- When draining the pasta, keep 100ml of the cooking water
- Step 3 – Combine
- Put the pesto mixture and the cream together into the pasta pan and bring to the boil
- Add the pasta, most of the chopped basil leaves and the saved pasta water
- Toss together and season
Presentation
- Use heated plates
- Serve the fettuccine with grated Parmesan cheese
- Garnish with the remaining basil leaves
Very easy and a welcomed change from the traditional bolognese
Savour it with a nice bottle of Chianti from Italy
