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.
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
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
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Thinly slice leek. Slice lemon into wedges.
• 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.
• 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.
• 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!