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Creamy Cajun Double Prawn Pasta
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Creamy Cajun Double Prawn Pasta

with Peas

Tags:
Quick
Spicy
Allergens:
Cereals containing gluten
Crustaceans
Milk
Celery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

300 grams

King Prawns

(Contains Crustaceans)

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Peas

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3262 kJ
Energy (kcal)780 kcal
Fat35.3 g
of which saturates20.8 g
Carbohydrate80 g
of which sugars11.2 g
Protein36 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Large Saucepan
Garlic Press
Grater
Large Frying Pan

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the garlic and Cajun spice mix (add less if you'd prefer things milder) and fry until fragrant, 1 min. 

4

Once fragrant, stir through the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring the sauce to a boil, then lower to a simmer until thickened, 3-4 mins.

5

Stir in the prawns into the pan and cook for another 5-6 mins. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.

6

Once the prawns are cooked, stir through the peas, cooked pasta and butter for the sauce (see pantry for amount) until the butter has melted, 1 min more.

Taste and season with salt and pepper if you feel it needs it.

Share your Cajun prawn pasta between your bowls.

Enjoy! 

7

Step 2 MOD: If you’ve chosen to double up on king prawns, drain them, then cook the recipe in the same way in Step 5.

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