By: Giacomo Appice (Tre Visi, Winnipeg MB)

¼ cup onion, chopped
2 cloves garlic, minced
2 Tbsp butter
1 cup asparagus, blanched and chopped
1 cup crimini mushrooms sliced
¼ cup white wine
2 cups cream
1 cup tomato sauce
1 bag Nature’s Farm™ Fettuccine
¼ cup fresh basil chopped
16 prawns, size 16/20


  • in skillet, sauté onion and garlic in butter for 5 minutes
  • add prawns and cook for 30 seconds
  • deglaze pan with white wine; add mushrooms and asparagus; cook for 1 minute
  • add tomato sauce, cream, and basil; cook until sauce reduces (1 minute)
  • boil fettuccine until al dente
  • in the skillet, toss noodles with sauce until cream thickens

Bon appétit!