Creamy Prawn Rigatoni

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

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:

Cereals containing gluten

•Milk

•Celery

•Crustaceans

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

DifficultyMedium

Ingredients

serving amount

200

Rigatoni Pasta

(Contains: Cereals containing gluten)

150

Creme Fraiche

(Contains: Milk)

Lemon

Courgette

(May contain traces of: Celery)

Flat Leaf Parsley

Vegetable Stock Powder

(Contains: Celery)

150

King Prawns

(Contains: Crustaceans May contain traces of: Molluscs)

Nutritional information

Energy (kJ)2757 kJ

Energy (kcal)659 kcal

Fat25 g

of which saturates11 g

Carbohydrate86 g

of which sugars12 g

Protein31 g

Salt2.9 g

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

Utensils

•Medium Saucepan

•Chopping Board

•Zester

•Grill Pan

•Plate

•Bowl

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.

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.

Once the courgettes are browned, reduce the heat and add the creme fraiche, vegetable stock powder 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.

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!