Paul Ainsworth’s Tiger Prawn & Crab Fettuccine


Bright and vibrant, Paul Ainsworth’s simple fettuccine recipe boasts

juicy prawns and delicate crab meat.

Quick to prepare and with tart cherry tomatoes , fresh rocket and crunchy pine nuts, this is a wonderful combination you’re sure to return to time and again.

• 500g of fettuccine, fresh (if using dried allow extra cooking time according to pack instructions)

For the sauce:
•  200ml of vegetable stock
• 50g of butter, cubed
• 24 tiger prawns, raw, shelled, deveined and seasoned
• 1 red chilli, sliced
• 1 lemon, juiced
• 20g of garlic purée
• fresh parsley, chopped
• 12 cherry tomatoes, ripe, sliced in half
• 200g of white crab meat
• 40g of fresh rocket leaves
• 40g of pine nuts, lightly toasted
• extra virgin olive oil
• salt
• pepper

1 Bring a large pan of salted water to the boil, in preparation for the pasta.
2 Meanwhile, heat the vegetable stock in a separate pan and whisk in the butter to make an emulsion. Set to one side until required.
3 Place a frying pan over a high heat and add a generous dash of olive oil. Once the oil is nice and hot add the prawns to the pan and sauté, turning over after 30 seconds until they’re juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice to the pan followed by 50ml of the vegetable emulsion. Simmer for 1 minute until reduced.
4 Cook the pasta in the pan of boiling water for 2-3 minutes if fresh, or according to packet instructions if dry. Strain and place the pasta into the prawn pan, mixing thoroughly. Season to taste, then add the cherry tomatoes and chopped parsley.
5 To serve, put the pasta in a bowl and cover with the fresh white crab meat, rocket and pine nuts. Add a squeeze of lemon juice and a drizzle of olive oil, then serve immediately with crusty bread.

Recipe courtesy of Paul Ainsworth 


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