Honestly is there anything better than a brown butter sauce paired with delicious prawns, fresh lemon and pasta? This dish is our new ‘easy-to-impress’ dish when we want to make it look like we have made an effort but don’t want to spend forever in the kitchen. Try this Brown Butter Prawn Fettuccine – trust us every seafood lover is going to love it!
Ingredients
500g raw Tassal Aussie Tiger Prawns, peeled and deveined 200g fettuccine (uncooked) 1 tbsp olive oil 2 garlic cloves, minced 1⁄2 cup (35g) panko breadcrumbs
Juice and zest of 1⁄2 lemon Salt and pepper, to taste 70g butter (cut into approximately 5 pieces) 1 small bunch asparagus, trimmed and roughly chopped 1 cup fresh parsley leaves, finely chopped
Brown Butter Prawn and Asparagus Pasta
Method
Add fettuccine to a large pot of boiling salted water and cook according to package instructions; drain, saving 2 tbsp of pasta water.
Meanwhile, heat olive oil in a large frying pan over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until evenly browned and toasted, about 2-3 minutes. Remove from heat and transfer to a bowl. Season with salt, to taste, and set aside to cool.
Make the brown butter sauce – melt butter, 1 piece at a time, stirring constantly in the light-coloured frying pan over low-medium heat (this allows you to keep an eye on the colour of the butter). Once butter has entirely melted, continue stirring until butter starts to foam, about 30 seconds. Add remaining garlic to the pan, and cook, stirring frequently, until fragrant until foam subsides and butter begins to brown and lightly browned specks begin to form at the bottom of the pan.
Immediately stir in prawns, asparagus, lemon zest and juice, and half the parsley. Cook, stirring occasionally until asparagus is tender and prawns are pink and opaque, about 2-3 minutes on each side.
Add drained fettuccine and reserved pasta water, 1 tablespoon at a time. Toss with remaining parsley and season with salt and pepper, to taste. Serve immediately.
500g raw Tassal Aussie Tiger Prawns, peeled and deveined
200g fettuccine (uncooked)
1 tbsp olive oil
2 garlic cloves, minced
½ cup (35g) panko breadcrumbs
Juice and zest of ½ lemon
Salt and pepper, to taste
70g butter (cut into ~5 pieces)
1 small bunch asparagus, trimmed and chopped
1 cup fresh parsley leaves, finely chopped
Method
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Drain, reserving 2 tbsp of pasta water.
In a large frying pan, heat olive oil over medium. Add half the garlic and sauté for 1 minute until fragrant. Add breadcrumbs and stir until toasted and golden, 2–3 minutes. Transfer to a bowl, season with salt, and set aside.
To make the brown butter sauce, melt butter piece by piece in a light-coloured pan over low-medium heat, stirring constantly. Once melted, continue stirring until foaming subsides and brown specks form, about 30 seconds.
Add remaining garlic and cook until fragrant. Stir in prawns, asparagus, lemon zest and juice, and half the parsley. Cook for 2–3 minutes per side, until prawns are opaque and asparagus tender.
Add cooked pasta and 1–2 tbsp reserved pasta water. Toss with remaining parsley. Season to taste with salt and pepper.
Serve immediately, topped with toasted breadcrumbs.
Honestly is there anything better than a brown butter sauce paired with delicious prawns, fresh lemon and pasta? This dish is our new ‘easy-to-impress’ dish when we want to make it look like we have made an effort but don’t want to spend forever in the kitchen. Try this Brown Butter Prawn Fettuccine – trust us every seafood lover is going to love it!
Ingredients
500g raw Tassal Aussie Tiger Prawns, peeled and deveined
200g fettuccine (uncooked)
1 tbsp olive oil
2 garlic cloves, minced
1⁄2 cup (35g) panko breadcrumbs
Juice and zest of 1⁄2 lemon
Salt and pepper, to taste
70g butter (cut into approximately 5 pieces)
1 small bunch asparagus, trimmed and roughly chopped
1 cup fresh parsley leaves, finely chopped
Method
to package instructions; drain, saving 2 tbsp of pasta water.
the parsley. Cook, stirring occasionally until asparagus is tender and
prawns are pink and opaque, about 2-3 minutes on each side.
Brown Butter Prawn & Asparagus Pasta
Ingredients
Method
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Drain, reserving 2 tbsp of pasta water.
In a large frying pan, heat olive oil over medium. Add half the garlic and sauté for 1 minute until fragrant. Add breadcrumbs and stir until toasted and golden, 2–3 minutes. Transfer to a bowl, season with salt, and set aside.
To make the brown butter sauce, melt butter piece by piece in a light-coloured pan over low-medium heat, stirring constantly. Once melted, continue stirring until foaming subsides and brown specks form, about 30 seconds.
Add remaining garlic and cook until fragrant. Stir in prawns, asparagus, lemon zest and juice, and half the parsley. Cook for 2–3 minutes per side, until prawns are opaque and asparagus tender.
Add cooked pasta and 1–2 tbsp reserved pasta water. Toss with remaining parsley. Season to taste with salt and pepper.
Serve immediately, topped with toasted breadcrumbs.
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