Quick Lemon & Prawn Fusilli
with Chilli Flakes & Bacon Bits
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!
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
fusilli
(Contains Gluten(Wheat); 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
1 packet
diced bacon
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• While the pasta is cooking, thinly slice celery and leek. • Zest lemon to get a pinch, then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. 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 fusilli, 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 fusilli between bowls. Sprinkle with diced bacon & a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!