Fettuccini with prawns in a lemon, basil cream sauce

A delicious original concoction which took about 12 mins to prepare, from start to finish! Prawns could be omitted to make this dish vegetarian, or chicken would also substitute beautifully.

Ingredients
~approximately 1 cup cooked fettuccini
~5 raw king prawns, peeled and deviened
~1 clove garlic, finely diced
~zest of 1/2 a lemon, finely grated
~1/4 red capsicum, very finely sliced
~1 cup fresh basil leaves
~1 cup fresh baby spinach leaves
~5 kalamata olives, halved
~1/4 cup light cream
~white wine
~parmesan cheese, to serve

Method
Gently fry the garlic in a litle olive oil for 1-2 mins or until soft. Add capsicum and saute for 1 minute. Add the cream, and a splash of white wine. Season with salt and pepper. Add the prawns and stir well for 30 seconds. Add the lemon rind, basil, spinach, olives and pasta and stir rigourously for 1 min to allow the prawns to finish cooking. The spinach should be just wilted at the time when the dish is ready to serve. Remove from the heat and transfer to a bowl to serve. Shave some parmesan cheese on top, and enjoy!

Serves 1 as a main, or 2 as an entree. Calories: approximately 360. This could be reduced by decreasing the serving size, which is quite generous, or by using less cream. Increase the calories by using full-fat cream and doubling the number of prawns.

This dish is just crying out for a white wine. One with solid fruit notes such as a Viognier would be perfect. Millbrook winery make a number of outstanding wines, and their Viognier is no exception.