Fettuccine

2 Tbsp Olive oil (Jane’s olive oil)
1 Tbsp Chopped shallots (which came from one of our Growers yesterday!)
16 Prawns (for 2 people)
150ml Cream
2-3 slices of Prosciutto (I used Streaky bacon as it was what we had at home)
A pinch of Chilli
Cracked black pepper
6 leaves fresh basil, juilienne
1 Tbsp fresh garlic puree
1 packet fresh fettuccine
2 Tbsp grated romano cheese (I used hard parmesan)

Place olive oil, shallots and prawns in a pan over medium heat and saute for 1 minute
Add cream, prosciutto, chilli, cracked pepper and half the fresh basil julienne
Saute over medium heat until cream has reduced by half the volume, I added half the cheese here too
Cook fettucine while cream is reducing
Add cooked fettuccine, toss to coat, add garlic puree and plate
Garnish with the rest of the cheese and the basil

This recipe was very easy to do, and the best thing was it did end up looking like the picture- always pleasing when cooking! Paired with our Durvillea Pinot Grigio it was a great match.

Thanks to Dean Betts and his Fish Market Cook Book, I look forward to making more recipes out of it!