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Prawn, lemon and broad bean fettuccine

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Take your pasta night to the next level with this easy Prawn fettuccine. Lemony, herby and delicious, it will be your new favourite dinner.

  • Serves4
  • Cook time15 minutes
  • Prep time25 minutes
Prawn, lemon and broad bean fettuccine


  • 2 cups (300g) frozen broad beans
  • 2 tsp olive oil
  • 600g green prawns, peeled leaving tails intact, deveined
  • 1 garlic clove, crushed
  • 300ml ctn light thickened cream
  • 1 tbs wholegrain mustard
  • ¼ cup (60ml) lemon juice
  • 375g pkt fresh egg fettuccine
  • 1 cup (120g) frozen peas
  • ¼ cup small dill sprigs
  • Lemon zest, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the broad beans in a medium saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel.
  2. Step 2

    Heat the oil in a large frying pan over high heat. Add half the prawns and cook for 2 mins each side or until prawns change colour and curl. Transfer to a plate. Repeat with remaining prawns.
  3. Step 3

    Add the garlic to the pan and cook for 30 secs. Add the cream, mustard and lemon juice. Bring to the boil. Cook, stirring occasionally, for 3 mins or until sauce thickens slightly. Season.
  4. Step 4

    Meanwhile, cook the pasta in a large saucepan of boiling water for 3 mins. Add the peas and broad beans and cook for 2 mins or until pasta is al dente and peas are heated through. Drain well.
  5. Step 5

    Add pasta mixture to the cream sauce with the prawns and dill sprigs. Toss to combine. Divide among serving plates. Sprinkle with lemon zest to serve.