About 30 minutes
Fettuccini with Garlic & Lemon Buttered
Prawns & Mushrooms
1 lb fettuccini
1 lb prawns
½ lb mushrooms, quartered
¼ c butter (approx.)
Juice of ½ lemon
½ tsp salt
15 cracks fresh pepper
4 cloves garlic, minced1 c baby spinach
1 c fresh grated Parmesan cheese (approx.)
Step by Step Instructions
Put a large pot of salted water on for the pasta and cook to al dente as per package instructions and drain well.
Once the pasta is on the go melt a couple of tbsp of butter in a large heavy skillet over medium heat. Add the mushrooms and a bit of salt and sauté until the mushrooms begin to brown, then add the garlic and sauté for 2 – 3 minutes more, until the mushrooms are golden brown. Increase the heat to medium high and add the prawns. Sprinkle with salt and pepper and sauté until the prawns are just cooked – this will take 5 – 7 minutes depending on the size of the prawns.
When the pasta is done drain it well and add it to skillet with the prawns and mushrooms (if the skillet isn’t large enough add the contents of the skillet to the pasta in the pot you cooked the pasta in) along with 3 – 4 tbsp of butter (more if you like!) and the baby spinach. Use tongs to toss the pasta through the butter, then give it a taste and correct the seasoning if required.
Serve the pasta into 4 pasta bowls and share the prawns and mushrooms overtop (they always fall to the side of the pan when tossing the pasta). Add a generous (2 tbsp at least!) amount of fresh grated Parmesan to the top of each bowl along with a few rounds of coarsely ground fresh cracked pepper, then sit down and enjoy the simple, delicious flavors of the fabulous dinner that you have prepared!