Pasta and Sauces: Fettuccine with Prawns and Crabsticks Sauce

My mother was always requested by family and friends to cook spaghetti during special occasions. But she would always tell us that someday she would want to cook pasta with prawns and crab meat or crab sticks in white sauce but as far as I can remember she never did, because family and friends would always want her tried and tested spaghetti. But she would always talk about how she would cook this particular dish. On her 3rd death anniversary last month I tried cooking this particular dish and our neighbors gave a thumbs up on my cooking, quite a feat for somebody who rarely do anything in the kitchen.

500 grams fettuccine pasta
3 tablespoons butter
½ cup diced onions
2-3 cloves garlic, crushed
3 pieces tomatoes, chopped
1 large can button mushroom, drained and sliced
¼ kilo of prawns
¼ kilo crab sticks
1 cup green peas, thawed (optional)
3 cups nestle all purpose cream
salt and pepper to taste

Cook pasta according to package directions. Drain. Set aside. Melt butter in a pan, then sauté garlic and onions. After about 2 minutes add the mushrooms, green peas and tomatoes, cook for about 2 minutes while stirring occasionally. Pour the nestle all purpose cream, stir until ingredients are mixed well. Add the prawns and crab sticks, and then add salt and pepper to taste. Let it simmer for about 7 minutes or until the prawns are cooked and the flavors have already blended. Pour sauce over the cooked pasta and serve.

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