Spring Main + Dessert: Prawn Fettuccine

Nutrition per serve

Ingredients

• 120g cream cheese
• 250g strawberries
• 1bunch parsley
• 1clove garlic
• 40g slivered almonds
• 200g peeled prawns
• 10g Italian seasoning
• 410g tomato puree
• 300g fresh fettuccine pasta
• 15ml sugar
• 30ml milk
• 15ml honey
• 15ml olive oil

Method

1. Step 1 — Make 'cheesecake' pots
   Remove the cream cheese from fridge and bring to room temperature. Quarter the strawberries. Combine the strawberries and 1 tbs sugar in a bowl. Set aside to macerate until needed (see Kitchen 101). Put the cream cheese, 2 tbs milk and 1 tbs honey in a large bowl and beat until smooth and combined. Divide the cream cheese mixture among serving bowls, then chill until needed.
2. Step 2 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Pick the parsley leaves and finely chop the stems. Crush or finely chop 1 garlic clove. Put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
3. Step 3 — Cook prawns and sauce
   Heat 2 tsp olive oil in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the parsley stems and garlic, stirring, for 1 min or until fragrant. Stir in the Italian seasoning and half the tomato puree* and bring to a simmer, then reduce heat to low.
4. Step 4 — Cook pasta
   Meanwhile, add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 2-3 mins until al dente. Reserve 60ml (¼ cup) cooking water, then drain the pasta. Add the prawns, pasta and reserved cooking water to the sauce and cook, tossing, until well combined. Remove from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the pasta among bowls and scatter over the parsley leaves. For dessert, top the 'cheesecake' pots with the strawberries, then scatter over the almonds and drizzle with any strawberry syrup remaining in the bowl. Enjoy!
6. Step 6 — Kitchen 101
   Coating the strawberries in sugar draws out their juices to make a sweet syrup. This process is known as macerating, and can be applied to many types of fruit. A flavoured liquid, such as vinegar, lemon juice or liqueur, is often added along with the sugar.

Allergens

Milch, Almond, Crustacean, Sulfit, Eier, Gluten, Wheat