Lemon Pepper Prawns & Chorizo Fettuccine for Dinner
with Caramelised Pineapple Mini Pavlovas for Dessert- Milk
- Wheat
- Gluten
- Almond
- Crustaceans
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Wheat
- Gluten
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
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Garlic Paste
1 packet
Green Beans
1 sachet
Lemon Pepper Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Rocket
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites, Wheat, Gluten.)
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 the 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.
• 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 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, stirring, until fragrant, 1 minute. • Add cream cheese and the reserved pastawater, 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 rocket, semi-dried tomatoes and a drizzle of balsamic vinegar. Season.
• Divide lemon pepper prawns and chorizo fettuccine between plates. • Top semi-dried tomato salad and green beans with flaked almonds to serve. Enjoy!
