Cook fettuccine in a large pot of salted water until al dente. Drain and return to pot.
Heat the oil in large frying pan over medium high heat and cook the onion and garlic, stirring for 4-5 minutes or until onion is soft.
Add the tomato and wine and cook for 3 minutes before adding the cream. Bring to the boil and then reduce heat to medium low and simmer for 5 minutes until sauce thickens slightly.
Stir in the prawns and simmer for 3-4 minutes, or until the prawns turn pink and are curled and cooked through. Toss with the pasta, stir gently in the basil season and serve immediately.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 191 (24%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 426.9mg||131 %|
|Sodium 408.5mg||14 %|
|Potassium 1145.8mg||30 %|
|Total Carbohydrate 92g||27 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 79.2g|
|Protein 61.7g||88 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 806
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