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Quick Creamy Prawn Penne
Quick Creamy Prawn Penne

Quick Creamy Prawn Penne

with Lemon and Parsley Garnish

This Quick Creamy Prawn Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
Milk
Celery
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
DifficultyMedium

Ingredients

serving amount

180

Penne Pasta

(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)

10

Vegetable Stock Paste

(Contains: Celery)

150

King Prawns

(Contains: Crustaceans May contain traces of: Molluscs)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat27 g
of which saturates16 g
Carbohydrate72 g
of which sugars9 g
Protein28 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

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

Instructions

Cook the Pasta
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.
b) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
c) When cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together. Leave to the side.

Prep your Veg
2

a) While the pasta cooks, 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 min.

Make the Sauce
4

a) Once the courgettes are browned, reduce the heat and add the creme fraiche, water for the sauce (see ingredients for amount) and vegetable stock paste 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.

Simmer your Prawns
5

a) Stir the prawns into the sauce and continue to simmer until cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
b) Add a splash of water if the sauce is a bit thick.
c) Meanwhile, mix together the lemon zest and parsley in a small bowl.

Finish and Serve
6

a) Toss the cooked pasta into the sauce.
b) Add a squeeze of lemon juice to taste.
c) Season with salt and pepper to taste, then serve your creamy prawn penne in bowls topped with the lemon and parsley garnish. Enjoy!

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