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Creamy Linguine

Creamy Linguine

with Prawns and Serrano Ham

Recipe Development Team
Recipe Development TeamPublished on July 14, 2017

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!

Allergens:
Crustaceans
Milk

The quantities provided above are averages only.

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.

Total25 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

½

Green Chilli

2

Serrano Ham

½

Chives

150

King Prawns

(Contains: Crustaceans)

200

Linguine

2

Garlic Clove**

½

Lemon

½

Vegetable Stock Powder

150

Creme Fraiche

(Contains: Milk)

Not included in your delivery

50

Reserved Pasta Water

Nutritional information

Energy (kcal)632 kcal
Energy (kJ)2644 kJ
Fat15 g
of which saturates11 g
Carbohydrate77 g
of which sugars7 g
Protein33 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Strainer
Bowl
Grill Pan
Spoon

Cooking Instructions and Tips

Do the Prep
1

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!

Cook the Pasta
2

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.

Start the Sauce
3

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.

Finish the Sauce
4

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.

Combine
5

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
6

Serve in bowls with a sprinkle of the remaining chives on top. Tuck in!

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