Chef Magana’s Firecracker Prawn Fettuccini
Yield: Yields: 3-4 servings
Ingredients:
- 1 ½ lbs peeled & cleaned prawns, medium-size
- 5-7 garlic cloves (chopped)
- 3 Tbsp olive oil
- ¼ cup dry white wine
- 1 cup heavy cream
- 2 Tbsp Harissa paste
- Salt and Pepper
- Pinch of dry Chili flakes
- 1 lb Fettuccini noodles, cooked
- Pinch of fresh parsley (chopped)
- Sliced, grilled baguette
Directions:
- In a large sauté pan heat the oil over medium-high heat. Sauté the prawns and stir constantly for 2-3 minutes.
- Add Harissa paste and chopped garlic and cook for 2 minutes.
- Deglaze the pan with your white wine then add the cream and the cooked fettuccini.
- Allow to cook for 3-4 minutes, add salt & pepper to taste and a pinch of chili flakes and continue cooking until the sauce has reduced by half.
- Place the pasta in a serving bowl, sprinkle with parsley and serve with grilled bread.
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