Recipes   >   Italian Prawn Fettucine

Italian Prawn Fettucine


There are so many options for gluten-free pastas out there today and the ones from Eco Organics are exceptional. We used the mung bean fettuccine for this dish but the chickpea fettuccine is pretty awesome too.

Tip: Be sure to follow the cooking instructions very carefully when using gluten-free pastas, the cooking time is generally a lot shorter and we recommend draining and running under cold water immediately then re-heating once added to the sauce.

Note: If alcohol is a no go then non-alcoholic wine will also work.

Prep time: 10 mins
Cook time: 20 mins
Dairy Free
Gluten Free
Lunch & Dinner
Nut Free
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Ingredients

60 grams of gluten free pasta
1 teaspoon of Himalayan or sea salt
100 grams of peeled green prawns
1/4 teaspoon of dried mixed Italian herbs
1/4 teaspoon of dried chilli flakes
1/4 teaspoon of Himalayan or sea salt
1 pinch of cracked black pepper
1 clove of garlic, crushed
1/3 bunch broccolini, chopped
2 asparagus spears, chopped
100 millilitres of white wine
2 teaspoons of butter
1 tablespoon of unsweetened coconut yoghurt
2 tablespoons of chicken bone broth or stock
2 teaspoons of fresh lemon juice
zest of 1/2 lemon
1 cup of baby spinach leaves
1/4 cup of fresh basil leaves (optional)

Method

  1. Cook the pasta according to the directions. Drain, run under cold water then set aside.
  2. Meanwhile prepare the rest of the ingredients. Place the prawns in a small bowl and add the dried herbs, chilli, garlic salt & pepper, mix well.
  3. Heat a medium sized pan to medium heat and drizzle with a little olive oil. Cook the prawns until almost cooked through, remove from heat and set aside.
  4. Add the broccolini & asparagus to the pan and cook for 2 to 3 minutes then set aside with the prawns
  5. Add the butter and wine to deglaze the pan then reduce the heat to low and add the yoghurt, broth, juice & zest.
  6. Reduce the liquid by half then add the prawns & vegetables back in, stir until heated through then add the pasta, spinach and basil and continue to cook until spinach is wilted and everything is heated through.
  7. Serve & enjoy!


Calories: 494
Protein: 46.3
Carbs: 24.8
Fibre: 12
Fat: 15.4


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