Tuesday, February 1, 2011

Prawn and Bacon Fettuccine with Chilli, Lemon and Feta

Great for Melbourne’s hot summer nights when the last thing you want to be doing is slaving over a hot stove for hours. This dish take less than 10 minutes to cook from start to finish, simply put your kettle on to boil, dunk your pasta in, and by the time you pasta is cooked (approx. 8 minutes) your sauce is ready to go.

This recipe is especially good if you are hankering for a filling feed minus all the drama. But don't trust me... try it yourself!

Ingredients: 200 g Prawns, shelled and deveine; 2-3 rashers bacon, sliced into thin strip; 200 g Fettuccine, boiled as per packet instructions; 1 small onion thinly sliced; 2 tsp chilli flake; 1 ½ heaped tsp dried Italian herbs; 2 tsp minced garlic (I like it strong, tone it done if you so wish; 1 tsp ginger (optional); 2 tbsp lemon juice (bottled is fine, but fresh is great if you can be bothered);White Wine Vinegar; ½ cup pouring cream; 1 tbsp Olive Oil; 100 g Feta, crumbled; Handful of Pimento Olives roughly chopped; Mint and Basil leaves, chiffonade to garnish; Salt and Pepper to taste

Method: Heat the olive oil in a skillet and sauté the onions, garlic and ginger. Add the bacon and cook until crisp. To the same pan add the chilli flakes and dried Italian herbs, the white wine vinegar, lemon juice and cream and stir. Cook on a low heat until it starts to bubble, when it does add the prawns and stir. The prawns only need 3-4 minutes to turn completely pink at which stage they are cooked through. Quickly toss in the boiled fettuccine, season with salt and pepper and add in the sliced olives. Plate up and garnish with mint, basil and feta.

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