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Tiger Prawns

Tiger Prawns

with Samphire, Crème Fraîche and Rigatoni

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If you know our chefs, you'll know they love a tiger prawn pasta dish. I mean, to be fair to them, who doesn't? We've added a sprinkling of samphire AKA 'asparagus of the sea'. We're sea lovers and delicious interesting produce makes us burst with joy.

Tags:Eat First
Allergens:Cereals containing glutenCrustaceansMilk

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ bunch(es)


200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

120 grams

Tiger Prawns


1 pot(s)

Creme Fraiche


½ unit(s)


½ pack(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat17.0 g
of which saturates11.0 g
Carbohydrate69 g
of which sugars7.0 g
Protein26 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Small pot
Instructionsarrow up iconarrow up icon

Put a large saucepan of water on high heat and bring to the boil. Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic. Finely chop the chives or snip them with scissors


Pop the rigatoni into the boiling water. Cook for 10 mins.


Meanwhile, heat a glug of oil in a frying pan on medium heat. Add the shallot. Cook gently for 5 mins. Stir frequently until soft. Add the garlic. Cook for 1 minute more.


Lower the heat and add the prawns to the frying pan. Cook for 5 mins, turning them every minute or so to make sure they cook evenly. When the prawns are pink, stir in the crème fraîche. Cook for another 2 mins until the prawns are cooked through. TIP: The prawns are cooked when pink on the outside and opaque all the way through. Season with salt, black pepper and a squeeze of lemon juice. Taste and add more seasoning if necessary.


Rinse the samphire under cold water. TIP: This will help it steam rather than fry when you cook it. Heat a saucepan over medium heat. Add a glug of olive oil to the pan. Cook the samphire for 2 mins until hot but not fried. Finish the samphire with the remaining lemon juice.


Drain the pasta and peas in a colander (reserve some of the pasta cooking water so you can use it to loosen up the sauce). Return them to the pan off the heat. Stir in the prawns and sauce. Mix well and add a splash of the reserved pasta water to loosen it up! Add the chives and then serve the pasta in bowls, sharing the prawns evenly! Top with the samphire and enjoy the fruits of the sea!