Lemon Pepper Prawns & Chorizo Fettuccine for Dinner
with Caramelised Pineapple Mini Pavlovas for Dessert
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.
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.
Ingredients
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
green beans
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
peeled prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
1 packet
garlic paste
1 packet
cream cheese
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Spinach, Rocket & Fennel Mix
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
shredded coconut
(Contains Sulphites;)
1 tin
pineapple slices
1 packet
thickened cream
(Contains Milk;)
1
passionfruit
1 packet
mint
1 packet
meringue nests
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• 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 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 salad and green beans with flaked almonds to serve. Enjoy!