Creamy Garlic Butter Prawn Fettuccine Pasta

Heat a large pot of salted water over high heat until boiling. Add the fettuccine pasta and cook until al dente (around 8-10 minutes). Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic and chilli, cooking until aromatic (approximately 1-2 minutes).

Add the prawns to the skillet and cook until they turn pink (about 2-3 minutes per side). Remove prawns from skillet and set aside.

In the same skillet, pour in the white wine and let it simmer for about 2-3 minutes or until it has reduced by half. Lower the heat and add the whipping cream, stirring continuously until it thickens.

Stir in the Parmesan cheese, salt, and pepper. Add the cooked pasta to the skillet and toss to coat in the cream sauce.

Return the prawns to the skillet and add in the parsley, lemon zest, and juice, stirring to combine all ingredients evenly.

Serve immediately, with additional Parmesan cheese and parsley for garnishing if desired.