Fettucine in Tomato Cream Sauce

Prep time: 15 minutes


  • 2 lb large prawns, peeled and deveined
  • 1/2 tbs butter
  • chili powder, cayenne pepper, garlic powder, kosher salt (until it looks right)
  • 3-4 tbs butter
  • 3-4 cloves minced garlic
  • 1 tbs cornstarch
  • 1 heavy pinch kosher salt
  • 2 pints heavy cream
  • 1/2 cup shredded parmesan
  • 3-4 oz tomato paste
  • fettucine


Sprinkle the prawns with the mixed chili powder, cayenne pepper, garlic powder and kosher salt. I realize I have no actual amounts here, but it's pretty much 'until it looks right'. Oh, cumin and/or mexican oregano would be good in that combination too. Probably chili powder will be the heaviest, but don't skimp on the salt.

Saute the prawns in 1/2 tbs butter, and be careful not to overcook them, lest they turn rubbery.

Melt 3-4 tbs butter in a sauce pan over medium low heat. Add garlic and saute until fragrant. Add cornstarch and kosher salt. Saute until you have a good paste, and let this go 3-4 minutes, but if it starts browning it's time to move on.

Add 2 pints of heavy cream, and thoroughly stir. Simmer until sauce thickens. Add the parmesan cheese and tomato paste. Mix until cheese and paste are fully integrated into sauce.

Combine sauce with cooked noodles; arrange noodles in sauce on plate, top with prawns. Serve with grated parmesan.

I'm told a nice chianti would go well with this. I recommend a green salad and a crisp vegetable on the side; or, make less and serve as an accompaniment to any main course.


This experiment turned out to be one of the best cream sauces I have ever made. It's about 8 billion WW points (give or take), though, so it's a special treat only.