Shrimp Fettuccine

Before You Start

Cook the garlic gently so it stays sweet.

Add the prawns last and do not overcook them.

Use pasta water to bring the sauce together.

How to Make Shrimp Fettuccine

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1. Boil the fettuccine in salted water for 1 minute less than the pack says. Reserve a mug of the water, then drain.

   Mark done Start 1 min timer

2. Heat the oil in a large pan over medium heat. Cook the garlic and chilli for 1 minute until pale gold.

   Mark done Start 1 min timer

3. Add the tomatoes and cook for 5 minutes until they burst. Pour in the wine and simmer for 2 minutes.

   Mark done Start 5 min timer

4. Add the prawns and salt and cook for 3 minutes until pink. Take off the heat.

   Mark done Start 3 min timer

5. Toss in the pasta, a splash of the water, the lemon zest and juice and the parsley. Serve at once.

   Mark done

Leftovers, Reheating and Keeping

Best eaten at once. Keeps for 1 day in the fridge.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Good With

• Green salad
• Crusty bread
• Lemon wedges
• Dry white wine

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.