Creamy Lemon Smoked Prawn Presto Pasta
with Dill & Chilli Flakes
- Wheat
- Gluten
- Milk
- Crustaceans
- Soy
- May contain traces of allergens
Before you put prawn pasta in the too hard basket, give this recipe a go. It comes together in four simple steps, with an elegant end-result that's good enough for guests. A double dose of lemon from the zest and the juice really brightens the cream sauce, with the juice also working to tenderise the juicy prawns.
Ingredients
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy.)
1
Celery
1
Lemon
1 packet
Garlic Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Chilli Flakes
1 packet
Dill
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with the boiled water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice celery. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook celery and peeled prawns until pink and starting to curl up, 4-5 minutes. • Reduce heat to medium, then add garlic & herb seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in light cooking cream, stock concentrate and the reserved pasta water. Cook until slightly thickened, 1-2 minutes. • Remove pan from heat and stir in cooked orecchiette, baby spinach leaves and a generous squeeze of lemon juice until combined. Season with pepper.
• Divide creamy lemon prawn orecchiette between bowls. Tear over dill and sprinkle with a pinch of chilli flakes (if using). • Serve with any remaining lemon wedges. Enjoy!
