Creamy Rosemary King Prawn Spaghetti

Name: Creamy Rosemary King Prawn Spaghetti with Charred Courgette
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Garlic Clove**; ½ unit(s) Lemon; 1 unit(s) Courgette; 225 grams King Prawns; 180 grams Spaghetti; 1 sachet(s) Dried Rosemary; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 40 grams Grated Hard Italian Style Cheese; 100 milliliter(s) Water for the Sauce

with Charred Courgette

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This Creamy Rosemary King Prawn Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

•Pescatarian

Allergens:

Crustaceans

•Cereals containing gluten

•Milk

•Celery

•Egg

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

½ unit(s)

Lemon

1 unit(s)

Courgette

(May contain traces of: Celery)

225 grams

King Prawns

(Contains: Crustaceans)

180 grams

Spaghetti

(Contains: Cereals containing gluten)

1 sachet(s)

Dried Rosemary

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3102 kJ

Energy (kcal)741 kcal

Fat32 g

of which saturates19 g

Carbohydrate78.5 g

of which sugars9.3 g

Dietary Fibre4.7 g

Protein37 g

Salt3.2 g

Calcium33 mg

Iron0.9 mg

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

Utensils

•Zester

•Garlic Press

•Large Saucepan

•Bowl

•Pan

•Colander

Instructions

Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

Wipe out the pan.

Meanwhile, drain the prawns. Heat another drizzle of oil in the large frying pan on medium-high heat.

Once hot, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

Meanwhile, add the spaghetti to the water and bring back to the boil.

Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Add the garlic and rosemary to the frying pan and cook for 1 min more, then stir through the creme fraiche, veg stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat to a simmer. Cook the sauce until thickened slightly and the prawns are cooked through, 2-3 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Add the spaghetti, courgette and half of the Italian style cheese to the pan and mix well.