Garlic Prawns and Asparagus with Fettuccine
1 tbsp olive oil
2 cloves garlic, crushed
500g raw king prawns, shelled and deveined
1 bunch asparagus, cut into 4cm lengths
150g snow peas, cut into strips
1 tbsp cornflour
375mL can CARNATION Light & Creamy Cooking Milk
2 tsp French mustard
2 tsp grated lemon zest
Cook fettuccine according to directions on packet, drain, keep warm.
Heat oil in a frying pan over medium heat; add garlic and prawns, cook 3 minutes. Add asparagus and snow peas, cook a further 1 minute. Blend cornflour with 2 tablespoons CARNATION Light & Creamy Cooking Milk; add to the pan with remaining milk, mustard and zest; bring to the boil stirring, simmer 1 minute or until thick and creamy.
Add fettuccine, stir to combine; cook just until heated through.