1 lb medium prawns, peeled & deveined
2/3 cup white wine
2 cups rotelle pasta
1/4 tsp pepper
1/2 cup minced celery
1/2 cup low-calorie mayonnaise
1 tsp lemon juice
2 tsp curry powder
lettuce leaves, for decoration
1 Tbs chopped, toasted almonds


In a small saucepan over medium-high heat, place prawns and wine, and cook until prawns turn pink (about 2 minutes). Remove prawns and cut in half. Discard wine.
Cook pasta until al dente (about 8 minutes). Drain and refresh under cold water. In a large bowl mix pasta with cooked prawns, pepper, celery, mayonnaise, lemon juice, and curry powder. Chill 20 minutes. Arrange on a bed of lettuce and garnish with almonds.