Chargrilled Asparagus and Tomato Fettuccine with King Prawns and Lemon Herb Butter

Ingredients

Scaled for your household (4 portions) · original serves 4

• Fresh egg fettuccine750 g
• Asparagus1 bunch
  woody stems removed and cut into thirds
• Cherry tomatoes200 g
  halved
• Olive oil3 AU tbsp
• Garlic cloves3
  finely chopped
• Dried chilli flakes¼ tsp
• Lemon1
• Peeled prawns16
  peeled (tails intact), deveined
• Parmesan½ cup
• Butter30 g
• Basil¼ cup
  torn
• Saltto taste
• Black pepperto taste

Method

1. 1

   Heat a barbecue or grill pan to high. Toss asparagus and tomatoes with 2 tablespoons olive oil and seasoning, then grill until charred, turning regularly. Set aside.

2. 2

   Cook fettuccine according to the packet. About 5 minutes before it is ready, heat the remaining tablespoon oil in another pan. Cook garlic, chilli flakes, lemon zest and juice, and prawns for about 4 minutes until the prawns are cooked through.

3. 3

   Drain pasta and toss with prawns, grilled vegetables, parmesan and butter until the butter melts. Remove from the heat, add basil, season and serve.