Brown Butter Prawn & Asparagus Pasta

METHOD

Step 1

Add fettuccine to a large pot of boiling salted water and cook according to package instructions; drain, saving 2 tbsp of pasta water.

Step 2

Meanwhile, heat olive oil in a large frying pan over medium heat. Add half the garlic and cook until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until evenly browned and toasted, about 2-3 minutes. Remove from heat and transfer to a bowl. Season with salt, to taste, and set aside to cool.

Step 3

Make the brown butter sauce – melt butter, 1 piece at a time, stirring constantly in the light-coloured frying pan over low-medium heat (this allows you to keep an eye on the colour of the butter). Once butter has entirely melted, continue stirring until butter starts to foam, about 30 seconds. Add remaining garlic to the pan, and cook, stirring frequently, until fragrant until foam subsides and butter begins to brown and lightly browned specks begin to form at the bottom of the pan.

Step 4

Immediately stir in prawns, asparagus, lemon zest and juice, and half the parsley. Cook, stirring occasionally until asparagus is tender and prawns are pink and opaque, about 2-3 minutes on each side.

Step 5

Add drained fettuccine and reserved pasta water, 1 tablespoon at a time. Toss with remaining parsley and season with salt and pepper, to taste. Serve immediately.

Ingredients:

500g raw Tassal Aussie Tiger Prawns, peeled & deveined
200g fettuccine (uncooked)
1 tbsp olive oil
2 garlic cloves, minced
½ cup (35g) panko breadcrumbs
Juice and zest of ½ lemon
Salt and pepper, to taste
70g butter (cut into approximately 5 pieces)
1 small bunch asparagus, trimmed and roughly chopped
⅓ cup fresh parsley leaves, finely chopped