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 five recipes we’ve just finished cooking up our 1000th recipe and we’ve even created a HelloFresh Wall of Fame! At the top of the pops is this crazy good linguine. Patrick is pretty proud of it, and rightly so … it’s a corker.
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.
Ingredients
4
Garlic Clove
1
Green Chilli
4
Chives
1
Serrano Ham
250
Tiger Prawns
(Contains Crustaceans)
400
Linguine
(Contains Cereals containing gluten)
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Creme Fraiche
(Contains Milk)
1
Lemon
Nutritional information
Utensils
Instructions
Boil a large pot of water and peel and finely chop 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 roughly chop the prawns. Tip: It’s even quicker to cut the serrano ham and chives with sharp scissors.
Once your water has come to a boil, add the linguine together with the vegetable stock pot. Cook it for around 10 mins or until it is ‘al dente’. Tip: Make sure you keep this stock, as we’ll use it for the sauce later.
Heat a splash of olive oil in a frying pan on medium-high heat. Cook your chilli, serrano ham and prawns for 2 mins. Season with a good pinch of salt and pepper. Tip: White pepper is best but black is just fine.
When your prawns have just turned pink, add in your garlic. Continue to cook for 1 minute before adding in a good glug of the stock from your pasta pot. Turn the heat to low and add the crème fraîche and three-quarters of your chives. Let your sauce simmer for a few mins until it goes nice and velvety. Tip: If the sauce still seems too thick, add in another splash of stock water.
Crack open a bottle of Côtes de Provence Rosé (or Ribena if it’s a school night).
Drain your pasta and add it into your sauce. Cut the lemon in half and squeeze over a good splash 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 your ingredients.
Serve with a sprinkle of the remaining chives and tuck in.
