Ingredients:

    500g fettuchine
    500g raw prawns (medium size, El Reys frozen ones are fine)
    30g butter
    1 Tablespoon olive oil
    6 spring onions, medium size, chopped
    1 clove garlic, crushed
    1 cup (250ml) thickened cream
    Salt and pepper to taste
    2 tablespoons chopped fresh parsley, to decorate for serving
    Grated Parmesan cheese.

    Add fettuchine to a large pan of rapidly boiling water and cook
    Until just tender. Drain well, return to pan and drizzle a bit olive oil
    That they don't stick. Keep warm.
 
    Peel and devein prawns.
    Heat butter and olive oil in a frying pan.
    Add onions and garlic and stir over low heat about one minute.
    Add prawns, cook for 2-3 minutes until flesh changes color.
    Remove prawns from pan and set aside.
    Add cream to pan and bring to the boil.
    Reduce heat and simmer, stirring, until sauce begins to thicken.
    Return prawns to the pan, season with salt and pepper,
    Simmer for one minute.
    Add prawns and sauce to fettuchine and toss,
    Sprinkle over some grated Parmesan and the parsley.
 
Serving:

    Serve directly on preheated plates. To accomplish serve with
    Some fresh, warm French bread and a nice glass of Chardonnay.
   
Tip:

    Some variations:
    Mix in with onions and garlic 1 medium size red
    Capsicum (seeded and sliced) and 1 small leek (dark green section
    Removed  and white part nicely cleaned and sliced very finely.
 
    Instead prawns you can also use scallops or a mixture of both.
 
    If you add more veggies and leave the prawns/scallops you'll have a
    Lovely vegetarian dish.