Lemon Pepper Prawns & Chorizo Fettuccine for Dinner
with White Chocolate Pots for Dessert- Gluten
- Wheat
- Crustaceans
- Milk
- Sulphites
- Almond
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Gluten
- Wheat
- Almond
- Cashew
Embrace the balmy summer days and nights with fresh seasonal ingredients, perfect for summer entertaining. Our lemon-pepper seasoning is the star when coating prawns. Combined with chorizo fettuccine and a semi-dried tomato-packed salad, you can dig into a tasty and bright mealtime spread. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 bag
green beans
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
peeled prawns
(Contains: Crustaceans;)
1 sachet
lemon pepper seasoning
1 packet
garlic paste
1 packet
cream cheese
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1 bag
Spinach, Rocket & Fennel Mix
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2 packet
thickened cream
(Contains: Milk;)
2 packet
white chocolate chips
(Contains: Milk, Soy; May be present: Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Gluten, Wheat, Almond.)
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Cashew.)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
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 fettuccine in boiling water until ‘al denté’, 9 minutes. • Reserve some pasta water (3/4 cup for 2 people / 11/2 cups for 4 people), then drain fettuccine.
TIP: 'Al denté' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, trim green beans. • Roughly chop mild chorizo. • In a medium bowl, combine peeled 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chorizo and peeled prawns, tossing occasionally, until prawns are pink and starting to curl and chorizo is golden, 4-6 minutes. • Transfer to a bowl.
• 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.
• In a large bowl, combine spinach, rocket & fennel mix, semi-dried tomatoes and a drizzle of balsamic vinegar. Season.
• Divide lemon pepper prawns and chorizo fettuccine between plates. • Top semi-dried tomato and green bean salad with flaked almonds to serve. Enjoy!
