When a dish this delicious is on the table in 25 minutes, you know you’ve struck gold. At HelloFresh, we believe that being short of time should never stand in the way of cooking and enjoying great food. Packed with juicy prawns and crispy serrano ham, our velvety creamy linguine is about to become your favourite quick-fix recipe. Buon appetito!
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 conflict 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.
Green Bullet Chilli
Linguine(ContainsCereals containing Gluten)
Vegetable Stock Powder(ContainsCelery)
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, deseed and finely chop. Finely chop the chives. Roughly chop the serrano ham. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the chives and ham!
Add the linguine and stock powder to the pan of boiling water. Cook until al dente, around 6 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When the pasta is cooked, drain it in a colander, reserving the pasta stock in a measuring jug. Drizzle the pasta with a little olive oil to stop it sticking together.
While the pasta is cooking, heat a splash of oil in a frying pan on medium-high heat. Add the chilli, ham and prawns and cook for 3-4 mins. When the prawns have just turned pink, add the garlic. Cook for 1 minute more. Season with a good pinch of salt and pepper.
Pour some reserved pasta stock (see ingredients for amount) into the sauce. Turn the heat to low and add the crème fraîche and three-quarters of the chives. Simmer for a few minutes until it goes nice and velvety. If it seems a bit thick, add a little more pasta stock. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.
Add the pasta to the sauce. Halve the lemon and add a good squeeze of lemon juice. Taste and add a little more salt and pepper if necessary. Stir gently to combine everything.
Serve in bowls with a sprinkle of the remaining chives on top. Tuck in!