Creamy Prawn Rigatoni
This lip smackingly delicious meal looks like a dish you may find in a high-end Italian restaurant: creamy pasta with prawns, sweet peas, zesty pea shoots and chives. This dish is also almost as quick to cook as it is to eat! We think mums and families alike will love it!
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.
Ingredients
2
Echalion Shallot
1
Garlic Clove
1
Chives
400
Rigatoni Pasta
(Contains Cereals containing gluten)
100
Fresh Peas
250
Tiger Prawns
(Contains Crustaceans)
1
Creme Fraiche
(Contains Milk)
1
Lemon
1
Steve’s Leaves: Peashoots & Spinach
Nutritional information
Instructions
Put a large pot of water on high heat and bring to the boil (this is for the pasta). Cut the shallot in half through the root, peel and then chop into very small cubes (½cm or as small as you can!). Peel and grate the garlic (or use a garlic press if you have one!). Finely chop the chives or snip them with scissors if you have some.
Heat a frying pan on medium heat and add a glug of oil. Add your shallot and cook gently for 5 mins, stirring frequently until soft. When your shallot is soft, add your garlic and cook for 1 minute more.
Now pop the rigatoni into your boiling water to cook for 10 mins. Add the peas to the pot after 3 mins (they take 7 mins to cook).
Once your garlic has cooked for a minute, add the prawns. Cook for 5 mins, turning your prawns every minute or so to make sure they cook evenly. When your prawns are nice and pink, stir in the crème fraîche. Cook for another 2 mins until bubbling and your prawns are cooked through. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
When your prawns are cooked, season with a pinch of salt, a good grind of black pepper and a squeeze of lemon juice. Taste and adjust with more salt or lemon juice if you feel it needs it.
Drain your pasta and peas into a colander and then return to the pot off the heat. Tip: Reserve some of the pasta water if you can. Add your prawns and sauce. Stir well and if your sauce is a bit thick, add a splash of your reserved pasta water to loosen it up!
Dress the pea shoots with a drizzle of oil and a squeeze of lemon juice.
Serve your pasta in bowls making sure your prawns are shared out evenly and finish the dish with your chives and pea shoots
