HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Prawn Rigatoni
Creamy Prawn Rigatoni

Creamy Prawn Rigatoni

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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!

Tags:Family Friendly
Allergens:Cereals containing glutenCrustaceansMilk

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 conflict 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.

Preparation Time25 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 bunch(es)


400 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

100 grams

Fresh Peas

250 grams

Tiger Prawns


1 pot(s)

Creme Fraiche


1 unit(s)


1 bag(s)

Steve’s Leaves: Peashoots & Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Energy (kcal)630 kcal
Fat19.0 g
of which saturates12.0 g
Carbohydrate80 g
of which sugars5.0 g
Protein1000 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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