FishPastaPescatarianPrawn

Crab and Tiger Prawn Fettuccine

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Prep Time: 20 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

500g fresh fettuccine pasta (if using dried allow extra cooking time according to pack instructions)
Sea salt
50ml Filippo Berio Classico Olive Oil
200ml of vegetable stock
50g butter, cubed
24 raw tiger prawns, shelled, deveined and seasoned
1 red chilli, sliced
Juice of 1 lemon
20g garlic purée
Fresh parsley, chopped
12 ripe cherry tomatoes, halved
200g white crab meat
40g of fresh rocket salad leaves
40g pine nuts, lightly toasted
Filippo Berio Extra Virgin Olive Oil

Method

Fill a large pan with water, add salt and bring to the boil, ready for the pasta.
In a separate pan, heat the vegetable stock and whisk in the butter to make an emulsion. Set aside until required.
Heat a frying pan until it’s really hot, then add the Filippo Berio Classico Olive Oil. Add the prawns to the pan and turn over after 30 seconds until they’re juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice.
Add 50ml of the vegetable emulsion to the pan and reduce for approximately 1 minute.
Place the pasta in boiling water for 2–3 minutes then strain. Add the pasta to the prawn pan and mix until it’s thoroughly combined, then add the chopped parsley and cherry tomatoes, seasoning to taste.
Finish with a splash of lemon juice and Filippo Berio extra virgin olive oil and serve with crusty bread.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.