Quick Creamy Prawn Rigatoni

Name: Quick Creamy Prawn Rigatoni with Courgette and Parsley
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 180 Rigatoni Pasta; 1 Courgette; 1 Flat Leaf Parsley; ½ Lemon; 1 Garlic Clove; 150 Creme Fraiche; 10 Vegetable Stock Paste; 150 King Prawns; 100 Water for the Sauce

with Courgette and Parsley

Recipe Development TeamPublished on May 12, 2021

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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

Rigatoni Pasta

(Contains: Cereals containing gluten)

Courgette

(May contain traces of: Celery)

Flat Leaf Parsley

Lemon

Garlic Clove

150

Creme Fraiche

(Contains: Milk)

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)2521 kJ

Energy (kcal)602 kcal

Fat24 g

of which saturates11 g

Carbohydrate77 g

of which sugars11 g

Protein28 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Medium Saucepan

•Colander

•Chopping Board

•Knife

•Zester

•Garlic Press

•Grill Pan

•Bowl

Cooking Instructions and Tips

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.

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).

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.

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.

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.

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!