King Prawn Cutlet Curly Fettuccine
Roughly chop your 4 cloves of garlic and finely dice your brown onion.
Using a cast iron pot, add 50g of butter and a good drizzle of olive oil. Once melted, add your garlic and onion and sauté on low heat until it becomes translucent.
Bring a separate pot of water to the boil, timing your pasta to be al dente before the sauce is complete.
De-vein your Ferguson Australia King Prawn Cutlets and add to the sauteed onion. The prawns only need 2-3 minutes.
Add your chilli flakes and a punnet of cherry tomatoes to the mix and sauté for an additional minute.
Once the cherry tomatoes begin to blister and deepen in colour, add in your al dente pasta.
Mix all the ingredients in the pot and immediately plate to avoid overcooking the prawns. Sprinkle with parmesan cheese and finely chopped chives.
Finish the dish with a drizzle of Ferguson Australia Lobster Infused Olive Oil.
Alternative fish species
If you cannot find King Prawn cutlets at your local stockist, you can substitute the species for an alternative fish with a rich but sweet flavour and firm texture. We recommend Ferguson Australia Red Gurnard or Latchet.
Ferguson Australia King Prawn Cutlets are wild-caught as part of the Spencer Gulf King Prawn Fishery. The Western King Prawn is widely regarded as one of the world’s finest prawn species and is the first prawn fishery to be certified sustainable by the Marine Stewardship Council in the Asia Pacific. This fishery is mandated to maintain sustainable stock levels and minimise ecosystem impacts.
These sweet yet rich peeled cutlets have a firm texture that lends them to a range of decadent dishes and are peeled and packaged in Ferguson Australia’s Adelaide factory. In this recipe, we have paired the prawn cutlets with sweet cherry tomatoes and the earthy flavours of onion and garlic to bring out their best qualities. Plus a healthy hit of fats, of course!
Prawn pasta is one of our biggest winter weaknesses and curly fettuccine has a magical way of soaking up the flavours in the pan. We recommend cooking your pasta as per the instructions on the packet, timing it to finish at the same time as the prawn cutlets, which will reveal themselves as firm with crimson tails when complete (after just a few minutes).
Top your finished dish with chives and parmesan cheese to season, plus a drizzle of Ferguson Australia Lobster Infused Olive Oil for additional crustacean flavour.