Creamy Garlic Prawns & Fresh Fettuccine
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Creamy Garlic Prawns & Fresh Fettuccine

Creamy Garlic Prawns & Fresh Fettuccine

with Leek, Lemony Rocket & Parmesan

Golden strands of fresh fettuccine combine with aromatic seasonings and meaty prawns to create a quick meal that feels a bit fancy. Add a squeeze of lemon juice and sprigs of rocket leaves for a pop of fresh and peppery flavour, then the chilli flakes for some heat, and dinner is complete.

Tags:
Quick Prep
Quick
Allergens:
Egg
Gluten
Crustacean/Crustacé
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

leek

½

lemon

1 packet

Fresh Fettuccine

(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Garlic & Herb Seasoning

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

pinch

chilli flakes

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Rocket leaves

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3878 kJ
Fat34.8 g
of which saturates18.9 g
Carbohydrate93.4 g
of which sugars8.3 g
Protein42.9 g
Sodium2367 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. • Thinly slice leek. Slice lemon into wedges.

2
2

• Half-fill a large saucepan with boiling water and season generously with salt. • Bring to the boil, add fresh fettuccine and cook, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.

3
3

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook leek and peeled prawns, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the reserved pasta water and cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, the baby spinach leaves, grated Parmesan cheese and a generous squeeze of lemon juice, then toss to coat. Season with pepper.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.

4
4

• Meanwhile, combine rocket leaves, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season and toss to combine. • Divide creamy garlic prawn and leek fettuccine between bowls. • Garnish with lemony rocket. Serve with any remaining lemon wedges. Enjoy!