Garlic Prawns
& Fettucine

GARLIC PRAWNS & FETTUCCINE

A simple, flavour-packed pasta with garlic prawns and fresh herbs.
Finished with Kyneton Extra Virgin Olive Oil for a smooth, aromatic finish.

Ingredients

  • 250g spinach fettucine
  • 500g green prawns, shelled and de-veined
  • 4 cloves garlic – crushed
  • 1/4 cup Kyneton Extra Virgin Olive Oil
  • salt and freshly ground pepper
  • 3 tablespoons fresh parsley – chopped finely

Instructions

  • Bring a large saucepan of salted water to the boil, add the fettucine and cook as per instructions on the packet. Drain and toss in 1 tblsp Kyneton Extra Virgin Olive Oil.
  • Preheat hot plate on BBQ, stove top grill or heavy frying panwok to moderate-high.
  • Mix the remaining Kyneton Extra Virgin Olive Oil and crushed garlic in a large bowl.
  • Shell and de-vein the prawns leaving the tails on. Toss through the marinade (garlicoil) and stand for ten minutes or so.
  • Turn the prawns, oil and garlic on to the BBQ hot plate, griller or heavy frying panwok and sear for 3 minutes or so.
  • Toss with the cooked fettucine and parsley.
  • Arrange on a platter.
  • Serve immediately with fresh crusty bread.

Serving Tip

Serve hot with extra parsley and a light drizzle of Kyneton Extra Virgin Olive Oil just before serving for added aroma.

Why It Works

Garlic and olive oil create a bold, aromatic base that coats the prawns and pasta. Kyneton Extra Virgin Olive Oil enhances the natural sweetness of the prawns while keeping the dish light and balanced.