1 500g packet San Remo Curly Fettuccine
100g butter, chopped
3 tbsp extra virgin olive oil
1 birds eye chilli, sliced
2 garlic cloves, roughly chopped
12 raw green or banana prawns, heads removed
Juice and zest of 3 lemons
½ cup dry white wine
Juice of 1 lime
½ cup chopped parsley
2 tbsp baby capers
Salt and pepper, to taste
Cook fettuccine according to packet directions. Reserve some of the cooking water.
Meanwhile, in a frypan, add half the butter, 2 tbsp of olive oil, garlic and chilli and begin to fry off for a minute on a low heat. Turn the heat up to high, add the whole prawns, season with a good amount of salt and pepper and allow to cook for 30 seconds until the prawns start to turn opaque.
Working quickly to avoid overcooking the prawns, add the capers, lemon and lime juice, half the zest and the white wine. Allow the wine to cook off slightly, then stir in the parsley. Add the cooked pasta with some of the cooking water, the remaining butter, olive oil, zest and season with salt and pepper.