Quick Creamy Prawn Rigatoni

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

with Lemon Zest

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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!

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 20 minutes

DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains: Cereals containing gluten)

Courgette

(May contain traces of: Celery)

Lemon

Garlic Clove**

150

Creme Fraiche

(Contains: Milk)

Vegetable Stock Paste

(Contains: Celery)

150

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)676 kcal

Energy (kJ)2829 kJ

Fat27.1 g

of which saturates17 g

Carbohydrate76.3 g

of which sugars14.5 g

Protein29.9 g

Salt2 g

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

Utensils

•Medium Saucepan

•Colander

•Zester

•Garlic Press

•Grill Pan

•Bowl

Instructions

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

a) While the pasta cooks, trim the courgette, then halve lengthways. Slice into 1cm thick pieces.
b) Zest and halve the lemon (see ingredients for amount).
c) Peel and grate the garlic (or use a garlic press).

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

a) Once the courgettes are browned, lower the heat and add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) to the pan.
b) Stir together and season with salt and pepper.
c) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 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 it gets too thick.

a) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice to taste.
b) Taste and season with salt and pepper.
c) Serve your creamy prawn pasta in bowls with a sprinkle of the lemon zest.
Enjoy!