HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKing Prawn Rigatoni
King Prawn Rigatoni

King Prawn Rigatoni

with Creme Fraiche and Samphire

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If you know our chefs, you'll know they love a prawn pasta dish. To be fair to them, who doesn't? We've added a sprinkling of samphire, a fabulous vegetable which grows along the coast and is sometimes called 'asparagus of the sea'. Enjoy!

Allergens:Cereals containing glutenCrustaceansCeleryMilk

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ bunch(es)


200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

120 grams

King Prawns


½ sachet

Vegetable Stock Powder


¾ pack(s)

Creme Fraiche


½ unit(s)


1 pack(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2611 kJ
Energy (kcal)624 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate82 g
of which sugars7.0 g
Protein27 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a good pinch of salt on to boil for the pasta. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Finely chop the chives (or snip them with scissors).


Add the rigatoni to your pan of boiling water. Cook until 'al dente', 10 mins. TIP: ‘Al dente’ literally translates as 'to the tooth'. It means there should be a tiny bit of firmness left in the middle of the pasta. When cooked, drain in a colander, reserving a little pasta water. Return the pasta to the pan off the heat to keep warm.


Meanwhile, heat a glug of oil in a frying pan on medium heat and add the shallot. Cook gently, stirring frequently, until soft, 5 mins. Add the garlic and cook for 1 minute more.


Lower the heat and add the prawns to the pan. Cook for 5 mins, turning every minute to make sure they cook evenly. When the prawns are pink, add the vegetable stock pot and crème fraîche. Cook for 2 mins more. TIP: The prawns are cooked when pink on the outside and opaque all the way through. Season with salt, black pepper and a squeeze of lemon juice. Taste and add more seasoning if you like.


Rinse the samphire in a colander under cold water. TIP: This will help it steam rather than fry when you cook it. Put another frying pan on medium heat. Add a glug of olive oil and cook the samphire until hot and beginning to soften, 2 mins. It should retain some bite. Finish the samphire with the remaining lemon juice.


Combine the prawns and sauce with the pasta. Mix well and add a splash of the reserved pasta water to loosen it up if necessary. Add the chives and season with salt and black pepper. Taste and add more if needed. Serve the pasta in bowls - avoid arguments by making sure the prawns are distributed with scrupulous fairness - then top with the samphire. Tuck in!