Shell and de-vein the prawns. Season the
prawns with the dry sherry, salt and pepper to taste. Allow to marinate
for 10-15 minutes.
In a frying pan over medium high
heat, put 1 tablespoon oil and 1 tablespoon butter. Stir fry the prawns
until just cooked. Remove from pan and place over kitchen paper to drain
surplus oil and butter. Cut into bite size portions or leave as is to
In a pot large enough for the fettucine to boil freely,
boil sufficient water to cook the pasta over high heat. Add 1 teaspoon
of salt. Wait until the water is bubbling freely, then add the fettucine
and cook until al dente (just soft but slightly hard or according to
instructions on the packet).
Whilst the fettucine is cooking, beat the eggs, freshly
grated parmesan cheese and the fresh cream in a large bowl.
Drain the fettucine pasta when cooked. Put the pasta
back in the pot, add a splash of virgin olive oil and mix gently. Beat
up the egg, freshly grated parmesan and cream mixture once more
and add to the pasta in the pot. Gently mix together. Stir in the prawns
and mix gently. Place pot over low
to medium heat. Allow to cook over low heat and gently stir mix the
pasta with the egg, cream, parmesan cheese and prawn mixture. Gently stir mix constantly without
crushing the pasta. Be careful not to overcook the pasta and sauce.
Allow to cook only until the egg mixture is just done.
Serve onto a warm serving dish and sprinkle with some more freshly
grated parmesan cheese. Season with black pepper and serve immediately.
Enjoy with a green salad or steamed asparagus seasoned with with oil, vinegar and freshly
Options: You can substitute the prawns with other sea
foods cut into bite size portions. As usual, do not overcook as this
would toughen sea foods such as calamari, pipis or octopus.
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for