Egg Fettuccine with Asparagus Cream, Sautéed Prawns, and Lemon Zest | Carlo Florence chef
A quick and flavorful dish: fresh egg fettuccine tossed in a velvety asparagus cream, topped with juicy sautéed prawns and finished with a sprinkle of lemon
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Ingredients
- Fresh egg fettuccine – 500 g
- Asparagus – 400 g
- Prawns – 400 g
- Grated Parmesan cheese
- Unwaxed lemon (zest only)
- Extra virgin olive oil
- garlic
- salt
- pepper
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