This restaurant-style dish is sure to impress and have you feeling a little bit smitten with your cooking efforts. A delicious and flavoursome trio of chilli, colourful tomatoes and vibrant lemon takes sweet, mild prawns to new heights. Plus, get to know your new best friend: pangrattato! It's a crunchy topping that you won't be able to stop eating.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
cherry tomato medley
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
banana prawns(ContainsCrustaceans, Sulphites)
brown sugar(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Place the cherry tomatoes on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, or until the cherry tomatoes are soft and the skin is slightly blistered.
While the cherry tomatoes are roasting, zest the lemon to get a generous pinch of zest. Slice the lemon into wedges. Roughly chop the roasted almonds. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Finely chop the red onion (see ingredients list). Finely chop the long red chilli (if using). Pick and thinly slice the basil.
Add the linguine to the boiling water and cook for 9 minutes or until ‘al dente’. Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people) and drain the pasta.
In a medium bowl, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the rocket leaves and roasted almonds and toss to coat just before serving.
While the pasta is cooking, heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 3 minutes or until lightly golden and toasted. Add 1/3 of the garlic and cook for a further 1 minute or until fragrant. Add the lemon zest, parsley and a pinch of salt and pepper. Stir to combine, then transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the banana prawns and a pinch of salt and pepper and cook, tossing, for 3 minutes or until browned. Transfer to a plate.
Return the pan to a medium heat with a drizzle of olive oil. Add the onion, long red chilli (if using) and remaining garlic and cook for 3-4 minutes or until softened and fragrant. Add the cherry tomatoes (and any juices from the tray) and reserved pasta water and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer, squishing the tomatoes with the back of a wooden spoon, for 3-5 minutes or until the sauce is thickened. Add the butter and stir until melted. Add the basil, brown sugar and a good pinch of salt and pepper. Add the prawns and pasta and toss to warm through.
Divide the chilli prawn linguine between bowls. Spoon over some of the pangrattato. Serve the rocket and almond salad and lemon wedges on the side.