Quick Lemon & Prawn Fusilli
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Quick Lemon & Prawn Fusilli

Quick Lemon & Prawn Fusilli

with Chilli Flakes & Parsley

A seafood pasta feels fancy without even trying and we think a squeeze of zesty lemon juice with these prawns is enough to earn a five star rating for this fusilli dish. We’ll let you be the judge.

We’ve replaced the orecchiette in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:
Gluten
•Crustacean/Crustacé
•Milk

The quantities provided above are averages only.

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 packet

fusilli

(Contains Gluten; May be present Soy, Egg. )

½

lemon

1 stalk

celery

1

leek

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Garlic & Herb Seasoning

½ packet

cream

(Contains Milk; )

1 packet

baby leaves

pinch

chilli flakes

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3184 kJ
Calories761 kcal
Fat33.6 g
of which saturates21 g
Carbohydrate75.1 g
of which sugars10.9 g
Dietary Fibre7.6 g
Protein28.6 g
Sodium1915 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 Non-Stick Pan

Cooking Steps

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and return to pan.

2
2

• While the pasta is cooking, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery and leek.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, celery and leek, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in cream (see ingredients), the salt, reserved pasta water and lemon zest until slightly thickened, 1-2 minutes. • Stir through cooked fusilli, baby leaves, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.

4
4

• Divide lemon and prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!