Creamy Fettuccine with Prawns, Peas and Cherry Tomatoes

A delightful, comforting dinner of fettuccine tossed with prawns, peas, tomatoes and a creamy sauce. This one-pan pasta is an excellent all-in-one meal that comes together quickly and delivers rich, balanced flavors—perfect for busy weeknights or a relaxed family supper.

Last night reminded me why I started this blog more than two years ago. I wanted to record our family dinners and to show that it’s possible to prepare delicious, satisfying meals in a short amount of time without sacrificing moments with loved ones. On a hectic day full of errands and responsibilities, dinner can either become another stressful chore or a chance to slow down. That evening I challenged myself to create something fast and tasty—and it turned into a little celebration at the table.

When it was time to get dinner started I glanced at a recipe I had in mind, but my pantry offered an invitation to improvise. Aside from prawns, fettuccine and turmeric, I didn’t have everything on the original list. Rather than seeing that as a problem, I opened the refrigerator and treated the contents like an artist facing a blank canvas. A few simple, fresh ingredients were all I needed to create a great meal.

The result was a creamy tomato sauce brightened with a touch of white wine and saffron, stirred together with sweet peas and tender prawns. The turmeric added a warm color and subtle earthiness that complemented the saffron. The dish was ready quickly: pasta cooked until al dente, peas added during boiling, and the sauce reduced until it coated the prawns and pasta. Everything came together in under an hour, and the flavors were balanced—creamy but not heavy, with fresh tomato acidity and the sweet brininess of shellfish.

My son asked for seconds and then, to my amusement, quietly took all my prawns right off my plate. His honest reaction was the best compliment: “Mom, wow… this is absolutely delicious, you must make it more often.” Those are the moments that make weeknight cooking worthwhile—when simple, home-cooked food brings genuine pleasure to the people you feed.

This pasta is versatile and forgiving. If you don’t have saffron, a little extra turmeric plus a splash more white wine will still give a satisfying result. Use fresh or frozen peas, and adjust the creaminess by varying the amount of heavy cream or by substituting a lighter cream if you prefer. For added brightness, finish with a squeeze of lemon or a handful of chopped herbs such as parsley or chives. For a slightly deeper flavor, sauté the onions a bit longer until golden before adding the tomatoes.

Whether you keep the recipe exactly as written or adapt it to the ingredients you have on hand, this fettuccine with prawns, peas, tomatoes and cream sauce is an ideal example of how simple pantry and fridge staples can be transformed into a memorable, family-friendly dinner. It’s a reliable, flavorful dish that feels a little special without requiring a lot of time or effort—perfect for those evenings when you want a comforting meal and still want to be present with your family.

Fettuccine with Prawns, Peas, Tomatoes and Cream Sauce

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Prep Time:
5 minutes

Cook Time:
35 minutes

Total Time:
40 minutes

Servings:
4

Author:
Giangi Townsend

A simple, delicious dinner that’s rich in flavor and loved by the whole family.

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Ingredients

• ½ cup white wine
• ½ cup dry vermouth
• ⅔ pound fettuccine pasta
• 4 teaspoons turmeric
• 2 tablespoons olive oil
• 1 pound prawns, shelled, deveined with tails on
• 2 teaspoons minced garlic
• ½ cup minced yellow onion
• 1 cup heavy cream
• 2 large tomatoes, seeded and chopped
• 1 cup frozen peas
• Pinch of saffron

Instructions

1. In a small bowl, let the saffron soak in the wine for 5 minutes to release its color and aroma.
2. In a large pot of boiling, salted water, cook the fettuccine and the frozen peas together with the turmeric until the pasta is al dente. Reserve a small cup of pasta cooking water before draining.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced onion and sauté for about 1 minute until softened. Add the garlic, salt and pepper to taste, then stir in the chopped tomatoes. Cook tomatoes for 3–5 minutes until they start to break down.
4. Add the wine (with the saffron) to the skillet and simmer for about 5 minutes. Stir in the heavy cream and bring the sauce to a gentle boil, allowing it to reduce until it thickens and the liquid has reduced by about half.
5. Add the prawns to the sauce and cook just until they turn pink and are cooked through, about 1–2 minutes depending on size. Taste and adjust seasoning with salt and pepper.
6. Drain the pasta and return it to the pot. Add the prawn and tomato cream sauce to the pasta and toss well to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Serve immediately, garnished with freshly chopped herbs or a squeeze of lemon if desired.

Nutrition

Calories: 800 kcal
|
Carbohydrates: 72 g
|
Protein: 37 g

Giangi’s Kitchen provides nutritional information as estimates and not as a substitute for professional dietary advice.

• Course: Fish, Pasta, Rice & Grains, Dinners
• Cuisine: Italian
• Type: Under 45 minutes