Lemon Pepper Prawns & Chorizo Fettucine
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Lemon Pepper Prawns & Chorizo Fettucine

Lemon Pepper Prawns & Chorizo Fettucine

with Semi-Dried Tomato Salad & Nutty Green Beans

Allergens:
Gluten
Wheat
Crustacean
Milk
Sulphites
Almond

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1

green beans

1

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1

prawns

(Contains Crustacean;)

1

lemon pepper seasoning

1

garlic paste

1

cream cheese

(Contains Milk;)

1

semi-dried tomatoes

(Contains Sulphites;)

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

balsamic vinegar

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Nutritional Values

Energy (kJ)4464 kJ
Calories0 kcal
Fat58.6 g
of which saturates25.3 g
Carbohydrate75.7 g
of which sugars11.6 g
Dietary Fibre0 g
Protein55.9 g
Cholesterol0 mg
Sodium2813 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fettuccine.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, trim green beans. Roughly chop mild chorizo. • In a medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl. Season and cover to keep warm.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chorizo and prawns, tossing occasionally, until prawns are pink and starting to curl and chorizo is golden, 4-6 minutes. • Transfer to a bowl.

4

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Add cream cheese and the reserved pasta water, stirring until combined, 2-3 minutes. • Stir in Parmesan cheese until smooth and combined, 1 minute. • Remove pan from heat and stir in cooked fettuccine, chorizo and prawns until combined. Season with salt and pepper.

5

• In a large bowl, combine spinach, rocket & fennel mix, semi-dried tomatoes and a drizzle of balsamic vinegar. Season.

6

• Bring everything to the table. • Serve lemon pepper prawns & chorizo fettuccine with semi-dried tomato salad and green beans. • Top salad and green beans with flaked almonds to serve. Enjoy!

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