HelloFresh Prawn and Serrano Linguine
We’ve come a long way since Patrick stuck up his first week of recipes on the Fresh Farm notice board. From those 5 recipes we’re rapidly approaching our 1000th recipe and we’ve even created a HelloFresh Wall of Fame! At the top of the pops is this crazy good linguine. So good in fact that Patrick taught people all over the UK how to cook it on a Google Hangout. Check it out at hellofresh.co.uk/hangout
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
1
Green Chilli
2
Chives
3
Garlic Clove
200
Serrano Ham
½
Lemon
200
Linguine
(Contains Cereals containing gluten)
150
Tiger Prawns
(Contains Crustaceans)
1
Creme Fraiche
(Contains Milk)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
Nutritional information
Utensils
Instructions
Boil a large pot of water and peel and finely dice the garlic. Cut the chilli in half lengthways, remove the seeds and finely chop both this and the chives. Finally, cut up the serrano ham and finely chop the prawns. Tip: It’s even quicker to cut the serrano ham and chives with sharp scissors.
Once the water has come to the boil add the linguine with the stock pot. Cook it for around 10 mins or until it is ‘al dente’. Tip: ‘Al dente’ means there is just a hint of firmness left in the middle. Tip: Make sure you keep this stock, as we’ll use it for the sauce later too.
Heat 2 tsp of olive oil in a frying pan on medium-high heat. Cook the chilli, serrano and prawns for 2 mins. Season with a good pinch of salt and pepper (white pepper is best but black is just fine).
When the prawns have just turned pink, add in the garlic. Continue to cook for a minute before adding in 4 tbsp of the stock from your pasta pot. Turn the heat to low and add the crème fraîche and three quarters of the chives. Let the sauce simmer for a few minutes until it goes nice and velvety.
Crack open a bottle of Côtes de Provence Rosé (or Ribena if it’s a school night).
Drain the pasta and add it into your sauce. Cut your lemon in half and squeeze on 1 tbsp of lemon juice. Add a little more salt and pepper if necessary. Toss the pan (or gently stir with a wooden spoon) to combine all of the ingredients.
Serve with a sprinkle of the remaining chives and tuck in.
