Lemon and horseradish prawns with fettuccini

Ingredients

• 200 gfettuccine
• 200 gcooked peeled prawns
• 1 tbsphorseradish cream
• 1/2lemon, zested and juiced
• 2 handfulsrocket, chopped

Instructions

1. 1

   Cook the pasta

   Cook the fettuccine according to the packet instructions.

2. 2

   Warm the prawns

   Heat a little oil in a pan, then toss the prawns briefly until heated through. Avoid cooking them for too long.

3. 3

   Add the flavourings

   Stir in the horseradish cream, lemon zest and juice, and rocket. Heat just until warmed through, then season well.

4. 4

   Serve the dish

   Divide the fettuccine between plates and spoon the prawn mixture over it.

What is lemon and horseradish prawn fettuccine?

Fettuccine is a ribbon-shaped pasta associated with Italian cooking, served here with cooked prawns and a sharp, lively dressing. Lemon brings acidity while horseradish adds a gentle heat.

This quick version relies on ready-cooked prawns and a brief warm-through, so the seafood stays tender and the rocket keeps its fresh character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 466 calories, 36g protein, 78g carbs, 3g fat.

The fettuccine supplies most of the carbohydrates, while the prawns provide most of the protein. The listed nutrition also indicates a small amount of fat; serve with extra vegetables or a green salad for a more balanced plate.

Choosing the key ingredients

Prawns: use cooked, peeled prawns as listed, and warm them rather than frying them for a long time.

Horseradish cream: its pungency gives the sauce its distinctive kick; stir it through with the lemon so it coats the prawns.

Rocket: chop it before adding, and heat it only briefly to preserve its peppery freshness.

Keep the prawns tender

The prawns are already cooked, so the pan stage is only to heat them through. Toss them quickly in the oil and move on as soon as they are warm.

Adding the lemon, horseradish and rocket together makes a fast, loose topping rather than a sauce that needs prolonged cooking.

Cook the pasta well

Follow the packet directions for the fettuccine, checking it towards the end so it reaches the texture you like. Drain it once ready and serve promptly.

The method does not specify reserving pasta water, so spoon the prawn mixture over the cooked pasta as directed.

Balance the lemon and horseradish

Lemon zest supplies fragrant citrus notes, while the juice adds sharper acidity. The horseradish cream contributes a savoury, peppery edge.

Season well after stirring everything together, tasting as you go so the seasoning complements rather than overwhelms the lemon.

Serve it as a quick meal

Serve straight away while the fettuccine is hot and the prawns and rocket have just warmed through. Spoon the topping evenly over the pasta.

A simple green salad or extra vegetables alongside can round out the meal without competing with the punchy flavours.

Recipe notes & tips

• Have the lemon zested and juiced before you start cooking.
• Chop the rocket in advance so it can go straight into the pan.
• Use a pan large enough to toss the prawns and flavourings easily.
• Warm the cooked prawns only briefly to keep them tender.
• Serve as soon as the topping is heated through.

Variations

• More citrus: add extra lemon zest for a brighter finish.
• Milder horseradish: use a little less horseradish cream for a gentler kick.
• Extra greens: stir in more chopped rocket just before serving.
• Different pasta: use another ribbon pasta in place of fettuccine.
• Fresh herbs: finish with chopped parsley for an additional herbal note.

Common mistakes to avoid

• Overcooking the prawns: they are already cooked, so warm them briefly and move on.
• Heating the rocket for too long: stir it in only until just warmed through.
• Adding the lemon too early: add zest and juice with the other flavourings shortly before serving.
• Leaving the pasta until later: cook it so it is ready to serve as soon as the topping is hot.
• Under-seasoning: taste the prawn mixture after stirring and season well.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot throughout, taking care not to heat the prawns for longer than needed.

Frequently asked questions