Brown Butter Prawn and Asparagus Pasta - Recipe by Tassal

Ingredients

500 g raw Tassal Aussie Tiger prawns, peeled and deveined
200 g uncooked fettuccine
1 Tbs olive oil
2 garlic cloves, minced
35 g Panko breadcrumbs
Juice and zest of 1/2 a lemon
Salt and pepper to taste
70 g butter (cut into about 5 pieces)
1 small bunch of asparagus, trimmed and roughly chopped
1/3 cup fresh parsley leaves, finely chopped

Method

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

Heat olive oil in a larger 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 and set aside to cool.

Brown butter sauce:

Melt butter one piece at a time, stirring constantly in a frying pan over low-medium heat. Once butter is entirely melted, continue stirring until butter starts to foam, about 30 seconds. Add remaining garlic to the pan and cook, stirring frequently until fragrant and foam subsides and butter begins to brown and lightly browned specks begin to form at the bottom of the pan.

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

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

Credits: Tassal

Photo Credits: Tassal