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Italian Recipes
Creamy Prawn Rigatoni

Creamy Prawn Rigatoni

with Zesty Herby Sprinkle and Courgette

Rapid
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The delicious creaminess of crème fraîche makes it the perfect thing to use in pasta sauces like this one. Chef Lizzie has kept things light and fresh using ingredients like juicy prawns, parsley, courgette and lemon for a dish that won’t disappoint.

Allergens:GlutenMilkCeleryCrustaceans
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

150 grams

Reduced Fat Creme Fraiche

(ContainsMilk)

½ unit(s)

Lemon

1 unit(s)

Courgette

1 bunch(es)

Flat Leaf Parsley

1 pot(s)

KNORR Vegetable Stock

(ContainsCelery)

150 grams

King Prawns

(ContainsCrustaceans)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2515 kJ
Energy (kcal)601 kcal
Fat14.0 g
of which saturates8.0 g
Carbohydrate86 g
of which sugars12.0 g
Protein31 g
Salt2.95 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Zester
Frying Pan
Plate
Bowl
Instructionsarrow up iconarrow up icon
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Cook the Pasta
Cook the Pasta
1

Boil your kettle and pour the water into a large saucepan on high heat. Add 1/2 tsp of salt. When boiling, stir in the rigatoni and cook for 12 mins. Drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.

Prep
Prep
2

Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. Roughly chop the parsley (stalks and all). Zest and halve the lemon.

Fry the Courgette
Fry the Courgette
3

Heat a large frying pan on high heat (no oil) and add the courgette. Cook, until starting to brown, 3-4 mins on each side.

Make the Sauce
Make the Sauce
4

Once the courgettes are browned, reduce the heat and add the creme fraiche, vegetable stock pot and half the parsley to the pan. Season with salt and pepper. Stir together, bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

Mix The Pasta And Sauce
Mix The Pasta And Sauce
5

Stir the prawns into the sauce and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Add a splash of water if the sauce is a bit thick. Meanwhile, mix together the lemon zest and remaining parsley in a small bowl.

Serve
Serve
6

Toss the drained pasta into the sauce. Add a squeeze of lemon juice to taste. Season with salt and pepper to taste, then serve in bowls topped with the lemon zest and parsley mix. Enjoy!