Quick Creamy Prawn Rigatoni
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Quick Creamy Prawn Rigatoni

Quick Creamy Prawn Rigatoni

with Lemon Zest

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains Cereals containing gluten)

1

Courgette

(May contain Celery)

½

Lemon

1

Garlic Clove

150

Creme Fraiche

(Contains Milk)

10

Vegetable Stock Paste

(Contains Celery)

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

100

Water for the Sauce

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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
Salt2.01 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

Cook the Pasta
1

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.

Get Prepped
2

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).

Fry the Courgette
3

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.

Make the Creamy Sauce
4

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.

Add the Prawns
5

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.

Finish and Serve
6

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!