Prawn Fettucini

By Nemo

Ingredients

• 10 large prawns (16-20 count)
• 4 Tbs olive oil
• 1 cup chopped seeded tomato
• 1/2 cup white wine
• 2 Tbs butter
• 8 oz fresh fettuccine
• 2 cups baby arugula
• Salt and pepper to taste
• 10 slices prosciutto
• 4 sliced garlic cloves
• pinch of chili flakes

Details

Servings 1

Preparation

Step 1

Peel and devein prawns. Wrap each one with a slice of prosciutto. Place 5 prawns on a bamboo skewer. Brush with olive oil. You can either grill the prawns or broil them in the oven. Either way, cook 2 minutes per side.

Bring a pot of lightly salted water to a boil. Add 2 Tbl. olive oil. Drop fettuccine into the boiling water.

While the pasta is cooking, heat 2 Tbl. olive oil in a pan. Add garlic and cook until opaque but not brown. Add tomatoes, chili flakes and season with salt and pepper. Add white wine and reduce by half. Whisk in butter. After the butter melts, add the drained pasta. Add arugula and toss well. Remove prawns from skewers and serve with pasta and sauce.