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Fettuccine with Prawns, Asparagus & Lemon Zest

A simple yet sophisticated dish that combines the delicate flavours of prawns, fresh asparagus, and a zesty touch of lemon, all perfectly complemented by the smooth texture of Pasta Agnesi Fettuccine. This recipe is ideal for a quick dinner that feels indulgent and refreshing.

Preparation time:
10 minutes

Cooking time:
15 minutes

Time to complete:
25 minutes

A simple yet sophisticated dish that combines the delicate flavours of prawns, fresh asparagus, and a zesty touch of lemon, all perfectly complemented by the smooth texture of Pasta Agnesi Fettuccine. This recipe is ideal for a quick dinner that feels indulgent and refreshing.

Ingredients for 4 servings

  • 320g of Fettuccine all'uovo Agnesi
  • 300g prawns, peeled and deveined
  • 200g asparagus, trimmed and cut into bite-sized pieces
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 lemon zest
  • to taste salt and black pepper
  • for garnish fresh parsley, chopped
  • 1/2 cup white wine (optional, for extra flavour)
  • Fettuccine all’uovo

    Fettuccine all’uovo

  1. Cook the fettuccine
    Bring a large pot of salted water to a boil. Cook the Pasta Agnesi Fettuccine according to the package instructions, until al dente. Reserve 1 cup of pasta water before draining the rest.
  2. Sauté the prawns and asparagus
    While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the chopped garlic and cook for 1-2 minutes, until fragrant. Add the prawns and cook for 2-3 minutes, until they turn pink and opaque. Remove the prawns from the pan and set aside.
    In the same pan, add the asparagus pieces and cook for 3-4 minutes until tender but still vibrant and crisp. If using, pour in the white wine and let it cook down for 1-2 minutes, stirring occasionally.
  3. Combine pasta and sauce
    Add the drained Pasta Agnesi Fettuccine to the pan with the asparagus. Toss the pasta gently with the vegetables, adding some reserved pasta water to create a light sauce.
    Return the prawns to the pan and stir to combine all the ingredients. Season with salt and pepper to taste.
  4. Add the lemon zest and serve
    Once everything is combined and heated through, transfer the fettuccine to serving plates. Top with freshly grated lemon zest for a burst of citrusy freshness. Garnish with chopped parsley for added colour and flavour.

Why choose Pasta Agnesi Fettuccine?

✔️ Ideal for seafood dishes – Fettuccine’s flat shape is perfect for pairing with prawns and vegetables, holding the light sauce beautifully.
✔️ Premium pasta quality – Made with durum wheat semolina, Pasta Agnesi Fettuccine delivers the perfect texture for this flavour-packed dish.
✔️ Refreshing and light – The combination of prawns, asparagus, and lemon zest makes this a fresh and delightful meal that’s quick to prepare.

For a vibrant and satisfying meal, choose Pasta Agnesi. Buon appetito! 🇮🇹 🍝

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