Arrabbiata Double Prawn & Courgette Fusilli
with Parmesan Cheese & Parsley
A seafood pasta is just the thing we need to make dinner time feel extra special. The tomato sauce is rich and aromatic, with an array of veggies and fragrant herbs. Fresh prawns are the finishing touch to this taste sensation!
We’ve replaced the basil in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2 clove
garlic
1
courgette
½
Onion
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Garlic & Herb Seasoning
1 packet
tomato paste
pinch
chilli flakes
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Meanwhile, finely chop garlic. Thinly slice courgette into half-moons. Thinly slice onion (see ingredients).
• Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan with a drizzle of olive oil.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add courgette and onion and cook until tender, 4-5 minutes.
• Reduce heat to medium, add garlic, garlic &herb seasoning, tomato paste and a pinch of chilli flakes (if using). Cook, until fragrant, 1-2 minutes. • Add the butter, brown sugar and reserved pasta water, then simmer, until slightly thickened, 2-3 minutes. Season to taste with salt and pepper.
• Remove pan from heat, then stir in cooked fusilli, prawns and baby leaves.
• Divide arrabbiata prawn and courgette fusilli between bowls. • Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!