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Prawn Fettuccine

Source of Recipe


Paul Marks






List of Ingredients



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






Instructions



1. Peel and devein prawns. Wrap each one with a slice of prosciutto. Place 5 prawns on a bamboo skewer. Brush with olive oil. Repeat with remaining prawns. You can either grill the prawns or broil them in the oven. Either way, cook 2 minutes per side.
   
   
2. Bring a pot of lightly salted water to a boil. Add 2 tablespoons olive oil. Drop fettuccine into the boiling water.
   
   
3. While the pasta is cooking, heat 2 tablespoons olive oil in a pan. Add sliced garlic and cook until opaque but not brown. Add tomatoes and chili flakes; 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.
   
   Serves 2 to 4