HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Creamy Prawn Rigatoni
Quick Creamy Prawn Rigatoni

Quick Creamy Prawn Rigatoni

with Lemon and Parsley Garnish

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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

½ unit(s)


1 unit(s)

Garlic Clove

150 grams

Creme Fraiche


10 grams

Vegetable Stock Paste


150 grams

King Prawns


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)2703 kJ
Energy (kcal)646 kcal
Fat27.0 g
of which saturates16.0 g
Carbohydrate72 g
of which sugars9.0 g
Protein28 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
b) When boiling, add the rigatoni 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 a little oil and stir through to stop it sticking together. Leave to the side.


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).


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: The prawns are cooked when pink on the outside and opaque in the middle. Wash your hands after handling raw prawns.
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 cooked 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 and parsley garnish. Enjoy!