Fettuccine Napoletana with Prawns & Peas

Cook Time 30 minutes

Serves 4

Ingredients

1 x 375g fettuccine

2 tbsp extra virgin olive oil

2 cloves garlic, finely chopped

500g raw prawns, peeled and deveined, diced

1 x 425g napoletana sauce

100g frozen peas

200ml thickened cream

1 bunch fresh parsley, chopped

Salt and cracked black pepper, to taste

Parmesan, grated, plus extra to serve (optional)

Method

Bring a large pot of salted water to the boil. Cook the fettuccine according to the packet directions until al dente. Reserve ½ cup of pasta water before draining.

Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and cook for 30 seconds until fragrant. Add the prawns and cook for 2–3 minutes until they begin to turn pink.

Add the napoletana sauce and peas to the pan, stirring through. Add the cream and parsley, and bring to a gentle simmer.

Add the drained fettuccine to the sauce and toss until well coated. If required, add a little reserved pasta water to achieve a silky consistency. Season with salt and cracked black pepper, and a sprinkle of Parmesan.

Divide among serving bowls. Finish with extra grated Parmesan if desired and serve immediately.