Coriander and chilli fettuccine with prawns

Coriander and chilli fettuccine with prawns

(1) Rate it

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings
  • Advanced

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Featured in
Main recipes, Prawn recipes


  • 1 bunch coriander, washed, dried
  • 1/3 cup (55g) Planters honey roasted peanuts, plus extra chopped to serve
  • 1 small red chilli, roughly chopped
  • 2cm piece fresh ginger, peeled, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1/3 cup (80ml) Ayam coconut cream
  • 1 lime, juiced
  • 1 teaspoon Maggi fish sauce
  • 375g San Remo fresh egg fettuccine
  • 1 tablespoon olive oil
  • 20 green prawns, peeled, deveined, tails left intact


  • Step 1
    Remove the roots from the coriander and discard. Cut the leaves from the stems. Set one-quarter of the leaves aside. Roughly chop stems and the remaining leaves.
  • Step 2
    Process the peanuts, chilli, ginger, garlic and coconut cream in a food processor for 1 minute. Add the chopped coriander stems and leaves, lime juice and fish sauce. Process until well combined.
  • Step 3
    Cook the fettuccine in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to saucepan. Toss through the coriander pesto.
  • Step 4
    Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the prawns and cook, for 3 minutes or until cooked through.
  • Step 5
    Add the prawns to the pasta and toss through. Divide the pasta among serving dishes. Serve scattered with the reserved coriander leaves and extra peanuts.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1825 kj


  • 15g

    Fat Total

  • 6g

    Saturated Fat

  • 612.37mg


  • 6g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve


Planters honey roasted peanuts: A snack food with a delicious balance of sweet and savoury flavours. Try in Asian inspired dishes.

Fish sauce: Think of this as the South-East Asian version of soy sauce. It is used most commonly in Thai and Vietnamese cooking for a salty flavour. Ginger: Ginger has long been prized for its medicinal properties, which include aiding digestion, improving circulation and treating colds and flu.

  • Author: Gemma Purcell
  • Publication: Fresh Living



Please enter your comment!
Please enter your name here