Creamy Linguine
with King Prawns and Serrano Ham
When a dish this delicious is on the table in 25 minutes, you know you’ve struck gold. At HelloFresh, we believe that being short of time should never stand in the way of cooking and enjoying great food. Packed with juicy prawns and crispy serrano ham, our velvety creamy linguine is about to become your favourite quick-fix recipe. Buon appetito!
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
Serrano Ham
½
Green Chilli
½
Chives
150
King Prawns
(Contains Crustaceans)
100
Creme Fraiche
200
Linguine
2
Garlic Clove
½
Lemon
½
Vegetable Stock Powder
Not included in your delivery
50
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, deseed and finely chop. Also finely chop the chives. Roughly chop the serrano ham and the king prawns. TIP: If you've got a pair of sharp kitchen scissors they'll make short work of the ham and chives!
Add the linguine and vegetable stock powder to the pan of boiling water. Cook the pasta until it is 'al dente', about 10 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When the pasta is cooked, drain it in a colander, reserving the pasta stock in a measuring jug. Drizzle the pasta with a little olive oil to stop it sticking together.
While the pasta is cooking, heat a splash of olive oil in a frying pan on medium-high heat. Add the chilli, ham and prawns and cook for 3-4 mins. When the prawns have just turned pink, add the garlic. Cook for 1 minute more. Season with a good pinch of salt and black pepper.
Pour some reserved pasta stock (amount specified in the ingredient list) into the sauce. Turn the heat to low and add the crème fraîche and three-quarters of the chives. Simmer for a few minutes until it goes nice and velvety. If it seems a bit thick, add a little more pasta stock. TIP: The prawns are cooked when pink on the outside and opaque all the way through.
Add the drained pasta to the sauce. Halve the lemon and add a good squeeze of lemon juice. Taste and add a little more salt and black pepper if necessary. Stir gently to combine everything.
Serve in bowls with a sprinkling of the remaining chives on top. Tuck in!
