The prawns are best kept unpeeled until you are ready to use them. When you are ready to cook, peel and devein them and add them straight to the recipe for maximum freshness.
Yes, you can! You can make the sauce in advance and store it in the fridge. When it is time to eat, warm the sauce as you cook the pasta and prawns. Combine them just before serving for the freshest taste and best texture. You can also clean and devein the prawns beforehand, chop the vegetables and parsley, and keep them in the fridge. These steps will help you put the dish together quickly when you are ready to cook.
Take your prawn fettuccine with bechamel sauce to the next level with our helpful tips. Learn how to store leftovers and refine flavors and textures.
Cook the prawns until they go from translucent to vibrant pink and opaque. This change usually happens within 2 minutes on each side when cooked over medium-high heat. To ensure the prawns remain tender and juicy, be careful not to overcook them, as they can easily become tough. Once cooked, quickly remove them from the pan and place them on a paper towel-lined plate to soak up any excess oil. They are now ready to be added to your pasta.
To get the desired prawn fettuccine sauce, save some pasta water before draining. If the sauce thickens too much, slowly add the water to achieve a creamy texture. This lets you adjust the sauce consistency to your liking, ensuring every fettuccine strand is deliciously coated.
You can store leftover prawn fettuccine with bechamel sauce in the refrigerator for up to two days. Place it in a container with a tight-fitting lid to keep it fresh. When reheating, gently warm the pasta on low heat on the stove or in the microwave, adding a bit of water to maintain the sauce’s creaminess. If you need to store it for longer, first cool the dish completely. Then, seal it in airtight containers and freeze it for up to a month. To reheat, thaw the fettuccine overnight in the refrigerator. Once thawed, microwave on high for about 2–3 minutes, or reheat it on the stove.
Mixing pasta with seafood has resulted in many popular and delicious dishes. Our recipe for prawn fettuccine with bechamel sauce takes the delicate taste of seafood and combines it with a creamy béchamel sauce. To really embrace the dish’s Mediterranean roots, we added capers and black olives to the mix. They offer rich flavors that complement the dish’s sweet, comforting taste. The prawns get a bit of heat from the chilli, while fresh vegetables and herbs add a welcoming, vibrant touch.
For other seafood-based pasta dishes, try our recipe for salmon lasagna, Spicy prawn spaghetti, or delicious crayfish pasta with carrots.
When prawns are sautéed in oil with garlic and chilli, their inherent sweetness melds seamlessly with the bold flavors of the seasoning. This creates a complex and distinctive flavor that makes any dish stand out. The perfect prawn has a tender texture and succulent bite. Hit with a wave of rich, creamy béchamel sauce, the fettuccine with prawns offers a great mix of tastes and textures.
Adding capers and black olives to the prawn fettuccine with bechamel sauce introduces a delightful tangy and savory touch. Capers provide tangy and briny notes that cut through the rich béchamel sauce, while black olives add a savory layer and a meaty texture. The slight crunch from the capers paired with the firmness of the olives complements the tender prawns and smooth, creamy sauce, creating a delicious and exciting meal.
To balance the rich, creamy texture of prawn fettuccine with bechamel sauce, we incorporate a variety of fresh ingredients. Tomatoes, parsley, and lemon zest all work together to bring a refreshing zing. Tomatoes are great because they provide juiciness and sweetness, while the parsley adds a gorgeous green color. Grating lemon zest into the dish not only imparts a refreshing aroma but also helps prevent the sauce from becoming overpowering.
Warm and crunchy bread is a great accompaniment to the prawn fettuccine with bechamel sauce. Break off a piece and soak up any leftover sauce hiding on your plate. Go with garlic bread for a little extra flavor. To complement the rich and savory flavors of the pasta, make a large bowl of fresh salad with a light vinaigrette dressing. It is a crisp and refreshing side dish you can make in no time.
One of the pleasures of cooking is the ability to experiment with recipes. To personalise your prawn fettuccine with bechamel sauce, try substituting different ingredients. Instead of prawns, there are plenty of other seafood options with similar taste and texture. Scallops have a sweet and delicate flavor, but even chunks of white fish, like cod or halibut, will do.
