Prawn and Serrano Linguine
We’ve come a long way since Patrick stuck up his first week of recipes on the HelloFresh Farm notice board. From those five recipes, we’ve just finished cooking up our 1300th 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
1
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. Peel and finely chop the garlic (or use a garlic press if you have one). Cut the chilli in half lengthways, remove the seeds and finely chop both this and the chives. Finally, roughly chop the serrano ham and 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 together with the vegetable stock pot. Tip:Make sure you keep this stock, as we’ll use it for the sauce later. Cook it for around 10 mins or until it is ‘al dente’. Tip: Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle
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 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 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 to 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 your remaining chives and tuck in.
