Quick Creamy Prawn Rigatoni

Name: Quick Creamy Prawn Rigatoni with Zesty Herby Sprinkle and Courgette
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 200 Rigatoni Pasta; 150 King Prawns; 1 Garlic Clove**; 1 Flat Leaf Parsley; ½ Lemon; 1 Courgette; 1 Vegetable Stock Powder; 150 Creme Fraiche; 100 Water for the Sauce

with Zesty Herby Sprinkle and Courgette

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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:

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

200

Rigatoni Pasta

150

King Prawns

(Contains: Crustaceans)

Garlic Clove**

Flat Leaf Parsley

Lemon

Courgette

(May contain traces of: Sellerie)

Vegetable Stock Powder

150

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)687 kcal

Energy (kJ)2874 kJ

Fat25 g

of which saturates17 g

Carbohydrate84 g

of which sugars12 g

Protein31 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Zester

•Chopping Board

•Knife

•Grill Pan

•Bowl

•Plate

Instructions

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.

Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. Roughly chop the parsley (stalks and all). Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

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. Add the garlic and cook, stirring, for 1 minute.

Once the courgettes are browned, reduce the heat and add the creme fraiche, water (see ingredients for amount) and vegetable stock powder 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.

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.

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!