Creamy Prawn & Bacon Spaghetti
with Garlic and Green Chilli
Long day? Too tired to cook? We know the feeling...With just 15 minutes hands on cooking time, this deliciously simple dish is the perfect thing to knock together if you’re in a hurry to get dinner on the table. Packed with juicy prawns and crispy pancetta, this velvety creamy spaghetti is the thing pasta dreams are made of! Buon appetito!
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.
Ingredients
½
Green Chilli
1
Garlic Clove
180
Spaghetti
(Contains Cereals containing gluten)
60
British Smoked Bacon Lardons
150
King Prawns
(Contains Crustaceans)
10
Vegetable Stock Paste
(Contains Celery)
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
100
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. b) Halve the chilli lengthways, deseed and finely chop. c) Peel and grate the garlic (or use a garlic press). d) Pour the boiling water into a large saucepan on high heat, add 1/2 tsp of salt and bring back to the boil.
a) Add the spaghetti (see ingredients for amount you need), bring to the boil and cook for 8 mins. b) When the pasta is cooked, reserve some cooking water (see ingredients for amount) then drain the spaghetti into a colander.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. b) Add the bacon lardons and a pinch of chilli and cook, stirring, until the bacon lardons are golden, 2-3 mins. c) Add the prawns, cook for 2 mins. IMPORTANT: Wash your hands after handling raw meat and prawns. Cook lardons thoroughly. d) Add the garlic and mix through. Cook for another minute.
a) Add the reserved pasta water to the sauce with the vegetable stock paste. Mix well to dissolve the stock. b) Turn the heat to low and add the creme fraiche. c) Stir and simmer until the prawns are cooked through and the sauce is piping hot, another 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre.
a) Stir the drained pasta into your sauce and gently mix. If you feel the sauce needs loosening up, add a splash of water. b) Season to taste with salt and pepper.
a) Serve the pasta in bowls and finish with a sprinkle of the remaining chilli. Tuck in! Enjoy!
