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.
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
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
Nutrition Values
Utensils
Cooking Steps
• 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, 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.
• 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!