Fettucine with Prawns in a Brandy Mustard Sauce

16th February 2016

by Chef Marvin Gauci


Take this list with you to any of our 8 supermarkets:
  • 200 Grams
  • 150 Grams
  • ½
    Onion, chopped
  • 150 Grams
    Carrefour yogurt
  • 150 Grams
    Carrefour artichoke hearts
  • 6
    cherry tomatoes, halved
  • Brandy, to taste
  • 1 Tablespoon
    English mustard
  • Carrefour parsley, chopped


  1. Boil a large pot of water and cook the fettucine according to packet instructions.

  2. If using fresh prawns, peel and devein them, if using frozen prawns thaw them out under running water.

  3. Heat some olive oil in a pan and put in the onions and tomatoes. After a few minutes add the prawns and artichokes. Heat through, add the brandy and allow to reduce.

  4. Add the mustard and yogurt to the pan and stir in some cream until you have a runny sauce. Reduce to a thick cream consistency, add pepper to taste and toss the pasta with the sauce. Serve immediately.