Creamy Lemon & Prawn Orecchiette
with Parsley & Chilli Flakes
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 orecchiette dish. We’ll let you be the judge.
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 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 bag
baby spinach leaves
2 clove
garlic
½
lemon
1 stalk
celery
1
leek
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Garlic & Herb Seasoning
1 pinch
chilli flakes
1 bag
parsley
½ bottle
cream
(Contains Milk; )
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain orecchiette and return to pan.
• While the pasta is cooking, finely chop garlic. Roughly chop baby spinach leaves and celery. Thinly slice leek. • Zest lemon to get a pinch, then slice into wedges.
• 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 garlic 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 orecchiette, the baby spinach leaves, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.
• Divide creamy lemon and prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Tear over parsley and serve with any remaining lemon wedges. Enjoy!