Crab and Tiger Prawn Fettuccine

Crab and Tiger Prawn Fettuccine

This recipe was created in collaboration with Great British Chefs. Check out their website by clicking the logo below.

Categories: Fish, Pasta

Serves: 4 Preparation time: 20 mins Cooking time: 15 mins



  • 500g fresh fettuccine pasta (if using dried allow extra cooking time according to pack instructions)
  • Sea salt
  • 50ml Filippo Berio Classico Olive Oil
  • 200ml of vegetable stock
  • 50g butter, cubed
  • 24 raw tiger prawns, shelled, deveined and seasoned
  • 1 red chilli, sliced
  • Juice of 1 lemon
  • 20g garlic purée
  • Fresh parsley, chopped
  • 12 ripe cherry tomatoes, halved
  • 200g white crab meat
  • 40g of fresh rocket salad leaves
  • 40g pine nuts, lightly toasted
  • Filippo Berio Extra Virgin Olive Oil


  1. Fill a large pan with water, add salt and bring to the boil, ready for the pasta.
  2. In a separate pan, heat the vegetable stock and whisk in the butter to make an emulsion. Set aside until required.
  3. Heat a frying pan until it’s really hot, then add the Filippo Berio Classico Olive Oil. Add the prawns to the pan and turn over after 30 seconds until they’re juicy and pink. Add the garlic purée, sliced chilli and a good squeeze of lemon juice.
  4. Add 50ml of the vegetable emulsion to the pan and reduce for approximately 1 minute.
  5. Place the pasta in boiling water for 2–3 minutes then strain. Add the pasta to the prawn pan and mix until it’s thoroughly combined, then add the chopped parsley and cherry tomatoes, seasoning to taste.
  6. Finish with a splash of lemon juice and Filippo Berio extra virgin olive oil and serve with crusty bread.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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