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Quick Creamy Double Prawn Fusilli
Quick Creamy Double Prawn Fusilli

Quick Creamy Double Prawn Fusilli

with Courgette and Fresh Parsley

Recipe Development Team
Recipe Development TeamPublished on February 18, 2021

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Tags:
Rapid
Allergens:
Cereals containing gluten
Milk
Crustaceans

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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

200

Fusilli

(Contains: Cereals containing gluten)

1

Courgette

(May contain traces of: Celery)

1

Flat Leaf Parsley

½

Lemon

1

Garlic Clove**

150

Creme Fraiche

(Contains: Milk)

1

Vegetable Stock Powder

300

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)398 kcal
Energy (kJ)1664 kJ
Fat26.1 g
of which saturates16.8 g
Carbohydrate12.1 g
of which sugars11.7 g
Protein29.4 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Colander
Zester
Chopping Board
Garlic Press
Knife
Grill Pan
Small Bowl

Cooking Instructions and Tips

Cook the pasta
1

a) Boil your kettle and pour the water into a large saucepan on high heat. b) Add 1/2 tsp of salt. c) When boiling, stir in the fusilli and cook for 12 mins. d) Drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.

Prep
2

a) Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. b) Roughly chop the parsley (stalks and all). c) Zest and halve the lemon. d) Peel and grate the garlic (or use a garlic press).

Fry the courgette
3

a) Heat a large frying pan on high heat (no oil) and add the courgette. b) Cook, until starting to brown, 3-4 mins on each side. c) Add the garlic and cook, stirring, for 1 minute.

Cook the sauce
4

a) Once the courgettes are browned, reduce the heat and add the creme fraiche, water (see ingredients for amount) and vegetable stock powder to the pan. b) Season with salt and pepper. c) Stir together, bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

Finish Up
5

a) Stir the prawns into the sauce and continue to simmer until the prawns are cooked through, 4-5 mins. b) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. c) Add a splash of water if the sauce is a bit thick. d) Meanwhile, mix together the lemon zest and remaining parsley in a small bowl.

Serve
6

a) Toss the drained pasta into the sauce. b) Add a squeeze of lemon juice to taste. c) Season with salt and pepper to taste, then serve in bowls topped with the lemon zest and parsley mix. d) Enjoy!

7

Step 5 MOD:

a) If you've chosen to get extra prawns, just cook the recipe as instructed. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

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