300g prawns
10 spears of Asparagus, chopped into 3s
300g fresh Fettuccine pasta
1 onion sliced
1 pepper sliced
2 cloves garlic crushed
3/4 cup of reserved liquid from pasta
100g mascarpone
salt and pepper
2tbsp lemon juice
olive oil
Boil water, add Fettuccine, cook until al dente
Reserve 3/4 cup of liquid
At same time, add olive oil to frying pan, heat
Add onions, garlic and peppers, cook for a few minutes
Add prawns and asparagus and cook for at least 4 minutes
Add lemon juice and salt and pepper
Stir mascarpone into reserved liquid
Add pasta to frying pan, then add liquid
Stir and serve
60g butter softened
10cm stick fresh lemongrass finely chopped
1 tbsp lime zest
2 tbsp lime juice
2 tbsp flat leaf parsley finely chopped
16 uncooked king prawns shelled tails on
Handful salad leaves
Mix butter, lemongrass, half the lime zest & lime juice until combined. Add parsley.
Melt butter mixture & remove from heat. Thread the prawns onto skewers & brush with butter mixture.
Barbecue or use skillet (oiled) until just cooked. Transfer to plate & drizzle with remaining butter.
Scatter with remaining zest.
Serve with salad leaves & toasted baguette.