Alfredo prawn pasta

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It was back in the 1920s when Alfredo di Lelio created his signature dish in Rome. We've given it a little seafood slant by adding prawns. We think the great man would approve.
  • 300 g tiger prawns
  • 3 teaspoon Hellmann's Light Mayonnaise
  • 300 g tagliatelle pasta
  • 40 g grated Parmesan cheese
  • 150 ml semi-skimmed milk
  • 2 tablespoons of olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon chopped parsley

Nutritional information

 

Amount per serving

Energy (kcal)

452kcal

Energy (kJ)

1891kJ

Protein (g)

24.4g

Carbohydrate incl. fibre (g)

60.0g

Carbohydrate excl. fibre (g)

58.1g

Sugar (g)

5.0g

Fibre (g)

1.9g

Fat (g)

12.9g

Saturated fat (g)

3.6g

Unsaturated fat (g)

7.0g

Monounsaturated fat (g)

6.1g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

107mg

Sodium (mg)

622mg

Salt (g)

1.55g

Vitamin A (IU)

333IU

Vitamin C (mg)

0.9mg

Calcium (mg)

198mg

Iron (mg)

0.33mg

Potassium (mg)

155mg

  • 1 Cook the pasta according to the pack instructions, then drain in a colander.
  • 2 Meanwhile, heat the oil in a pan and sauté the prawns, then in a bowl, mix the mayonnaise, garlic, cheese and milk together.
  • 3 Turn off the heat under the pan with the prawns in, add the Alfredo sauce mixture and stir in. The residual heat of the pan will bind the sauce together without burning the cheese or making it stick to the pan.
  • 4 Mix with the pasta and serve, then season with the parsley. Finally, raise a glass to the memory of Signore di Lelio.