Creamy Garlic Prawn Fettuccine
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Creamy Garlic Prawn Fettuccine

Creamy Garlic Prawn Fettuccine

with Leek, Lemony Parsley & 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.

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 Time15 minutes
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, Fish, Almond, Soy, Gluten, Sesame. )

pinch

Chilli Flakes

½ packet

Cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Parsley

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3873 kJ
Calories926 kcal
Fat34.8 g
of which saturates18.9 g
Carbohydrate94.5 g
of which sugars9.2 g
Dietary Fibre3.7 g
Protein42.3 g
Sodium2378 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

•Large Pan
•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, baby leaves, grated Parmesan cheese and a generous squeeze of lemon juice, then toss to coat. Season with pepper.

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

4
4

• Meanwhile, roughly chop parsley. Combine parsley, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. Season and toss to combine. • Divide creamy garlic prawn fettuccine between bowls. • Garnish with lemony parsley to serve. Enjoy!