• ½ cup McClelland’s Artisan Organic Butter, room temperature
  • 2 TBSP. minced fresh parsley
  • 2 TBSP. minced fresh basil
  • 2 sprigs fresh thyme
  • 1 lemon, zested
  • 3 cloves fresh garlic, sliced
  • 2 cups cherry tomatoes, halved
  • 2 cups fresh green beans cut into 1 in. pieces
  • 1 lb. prawns, peeled, cleaned and patted dry
  • ¼ cup vermouth
  • 9 oz. fresh fettuccine
  • Sea salt, to taste

This is a super simple dish filled with fresh flavors!!  What I love most about it is how quick it comes together and the beautiful colors are sure to entice your appetite!!

  1.  In a small bowl, blend together fresh herbs, lemon zest and butter.  Put this mixture into a large frying pan over medium heat; melt butter.  Add the halved cherry tomatoes, cut green beans and sliced garlic; simmer over medium heat just until the tomatoes start to break down.  This should take about 3 minutes.
  2. While your sauce is simmering; bring 7 cups of salted water to a boil in a large pot.
  3. Once the cherry  tomatoes have broken down; add the prawns and vermouth to this mixture and  stir and cook just until the prawns are cooked through (they will have lost all of their gray color and turned pink).  Right after you add the prawns to the frying pan, add the fresh fettuccine to the pot of boiling water.  Pasta and prawns should both be ready in 3 minutes.
  4. Drain the fettuccine and put in a large serving bowl.  Pour the prawn mixture on top of the pasta.
  5. MANGIA!!