Fettuccine with prawns, mango and snow peas

Fettuccine with prawns, mango and snow peas

The ingredient of Fettuccine with prawns, mango and snow peas

1. 150g snow peas
2. 500g fettuccine
3. 60ml (1/4 cup) olive oil
4. 1 teaspoon overwhelmed garlic
5. 16 medium green prawns, shelled, de-veined, tails on
6. 1 tablespoon chopped clean oregano
7. 1 teaspoon chopped sparkling thyme
8. 3/four cup thickened cream
9. three mangoes, peeled and reduce into thin slices

The instruction how to make Fettuccine with prawns, mango and snow peas

1. Blanch the snow peas in boiling, salted water for one minute, then refresh beneath cold water. Drain and set aside.
2. Cook the fettuccine in a huge pan of boiling, salted water in step with the packet guidelines. Drain.
3. Heat oil in a big frying pan over medium-high warmth. Add garlic and prawns and cook for two-3 mins until prawns have grew to become pink. Remove prawns and set apart. Return pan to the heat and add herbs, cream and snow peas. Cook for a further 1-2 mins.
4. Toss pasta with cream sauce, mango slices and cooked prawns.

Nutritions of Fettuccine with prawns, mango and snow peas

fatContent: 930.905 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 106 grams carbohydrates
fibreContent: 17 grams sugar
proteinContent:
cholesterolContent: 45 grams protein
sodiumContent: 248 milligrams cholesterol