Brown Butter Prawn Pasta

🧂 Ingredients

• 200 g prawns

  approx 12 (peeled & deveined)
• 120 g pasta

  curly fettuccine
• 2 ears corn
• 300 g cherry tomatoes

  cut in 1/2
• 1 clove garlic

  crushed
• 50 g butter
• 6 sprigs chives

  finely chopped
• 250 ml heavy cream
• 1 tsp chili flakes
• 1/2 lemon

  zested
• 4 tbsp olive oil

Instructions

• 1 Place tomatoes on roasting tray or oven proof frying pan, drizzle 1 tbsp oil,
  chili flakes & salt over them and roast for 30 minutes @ 160c
• 2 Peel back husk, remove fibers and rub corn in 1 tbsp olive oil. BBQ or cook on
  grill pan until charred all over
• 3 Cut corn kernals from husk and set aside
• 4 Cook the pasta according to instructions
• 5 Meanwhile, in a saucepan heat butter on medium heat for approx 4-5 minutes until
  it starts to brown and foam up. Add garlic and cook for a further 30 seconds
• 6 Add cream and lemon zest to butter, stirring regularly. Bring to a simmer and
  cook for 4-6 minutes until sauce thickens up.
• 7 While the sauce is thickening, in a large frying pan fry the prawns on high heat
  in 2 tbsp olive oil for approx 3-4 minutes
• 8 Add tomatoes & corn to the prawns. Then add in the cream sauce and pasta. Stir
  to combine it all together and serve with a sprinkle of chives

Nutrition Info