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  • Prawn meat, large, uncooked 500.0 g
  • Olive oil 15.0 ml
  • Fettuccine pasta/ Tagliatelle pasta, or your choice of pasta 350.0 g
  • Butter 80.0 g
  • Garlic cloves, minced 15.0 g
  • Fresh cream 250.0 ml
  • Cheese, Parmesan 80.0 g
  • Provolone cheese, grated 125.0 g
  • Lemon, 1, cut into wedges
  • Red Peppers
  • Parsley
  • Panko breadcrumbs, toasted 60.0 g

This creamy and cheesy pasta favourite boasts a new depth of flavour, with buttery prawns and the addition of Knorr Professional Prego Sauce, adding the perfect level of heat.



  1. Method:

    1. Heat olive oil in a large pan over medium-high heat. Add the prawns (patted dry) and cook for about 1 min per side. Set aside. 
    2. Boil the fettuccine in salted water according to package instructions. Meanwhile, prepare the sauce. 
    3. Melt the butter in the same pan over medium heat. Add the garlic and cook for 1 min. 
    4. Add the Knorr Professional Prego Sauce. 
    5. Add the Robertsons Veggie Seasoning, then the cream, stirring continuously. 
    6. Bring to a gentle simmer, then reduce heat to low. It will continue to thicken as it simmers. 
    7. Stir in the cheese. Taste and season with salt/pepper if desired. 
    8. When the pasta is done, reserve 2 cups of pasta water and set aside. 
    9. Drain the pasta and add it to the sauce, toss to combine. The pasta will absorb the sauce and it will continue to thicken. If it becomes too thick, add a little pasta water until desired consistency is obtained. 
    10. Add the cooked prawns and toss. Allow it to heat back through, about 1 min. Remove from heat. 
    11. Optional: Squeeze a wedge of fresh lemon over the dish and sprinkle with red pepper flakes if desired. Garnish with parsley, toasted panko, and serve with remaining lemon wedges.