Creamy prawn fettuccine

Ingredients

• 1 brown onion, finely chopped
• 200 g fettuccine
• 2 cloves garlic, sliced or finely chopped
• 1 thumbsized piece of ginger, grated or finely chopped
• 125 ml white wine
• 500 g cherry tomatoes, halved
• 400 g king prawns, peeled and deveined
• 100 ml cream or creme fraiche
• 25 g parsley
• 1 lemon
• Olive oil, salt and pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Heat a generous drizzle of olive oil in a large pan over a medium-high heat. Add the onion and a large pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.

3. 3

   Add the fettuccine to the boiling water and cook for 1 minute less than the package instructions.

4. 4

   Meanwhile, add the garlic and ginger to the onions and cook, stirring, for 2 minutes. Pour in the wine and let it bubble until reduced by half. Add the cherry tomatoes and prawns, and cook until the prawns turn pink, 2 to 3 minutes. Stir in the cream and toss well to combine.

5. 5

   Transfer the pasta directly: Using tongs, transfer the pasta directly into the pan with the sauce, adding a splash of pasta water as needed. Squeeze in the juice of half of a lemon, add most of the parsley, and season genersously with salt and pepper. Toss everything together.

6. 6

   Divide between bowls and top with black pepper and the remaining parsley. Slice the remaining lemon half into wedges and serve on the side.