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Quick Creamy Prawn Rigatoni

Quick Creamy Prawn Rigatoni

with Courgette and Parsley

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Tags:Rapid
Allergens:Cereals containing glutenMilkCeleryCrustaceans

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Courgette

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2521 kJ
Energy (kcal)602 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate77 g
of which sugars11.0 g
Protein28 g
Salt2.04 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Saucepan
Colander
Cutting board
Knife
Zester
Garlic Press
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Boil your kettle and pour the water into a large saucepan on high heat. b) Add 0.5 tsp of salt. c) When boiling, stir in the rigatoni and cook for 12 mins. d) Drain in a colander, pop back into the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.

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).

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.

4

a) Once the courgettes are browned, reduce the heat and add the creme fraiche, water (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.

5

a) Stir the prawns into the sauce and continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: 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.

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!