Creamy Prawn Fettuccine

This is a simple and elegant dish, perfect to share with someone special on Valentine Day - fettuccine pasta with succulent prawns in a delicate cream sauce.  Go over the top with the best prawns you can find and allow 10 per person.  Cook them gently, first with the aromatics until they start to curl up, then finish in the simmering sauce as you stir in the wine and cream.  A few minutes are all it takes to turn the prawns into beautifully pink, juicy balls of deliciousness before the cooked pasta goes in to suck up all the sauce.

Serves 2

INGREDIENTS

• 20 medium size raw prawns in shells
• 200g / 7oz dried fettuccine or any long pasta
• 1 tablespoon butter
• 2 teaspoons olive oil
• a pinch of red chilli flakes
• 1 French shallot, sliced
• 2 garlic cloves, finely chopped
• ¼ cup white wine
• ⅔ cup heavy cream
• sea salt, to taste 
• freshly ground black pepper, to taste
• ¼ cup Parmesan cheese
• 2 tablespoons finely chopped parsley, for garnishing

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain 2-3 tablespoons of the cooking water.
2. Remove heads and shells from prawns.  Make a slit on the back of each prawn to expose and remove the vein, which also helps them to open up and cook quickly.
3. In a large frying pan, add butter and oil over medium heat.  Add chilli flakes and shallot.  Stir fry for 1 minute until softened.  Add garlic and cook for another minute.
4. Add the prawns and stir fry until they start to curl up and are about 50% cooked.
5. Pour in wine and simmer for 1 minute until slightly reduced.
6. Pour in cream and cook, stirring, until heated through.  The prawns would be fully cooked by now.  Season with salt and pepper to taste. 
7. Transfer cooked pasta to the pan with the reserved cooking water.  Toss to combine.
8. Remove from heat.  Stir in parmesan cheese and garnish with parsley.  Serve immediately.