Creamy Lemon, Prawn & Salmon Spaghetti

Name: Creamy Lemon, Prawn & Salmon Spaghetti with Greens & Chilli Flakes
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 zucchini; ½ lemon; 1 packet spaghetti; 1 packet salmon; 30 g butter; 1 sachet garlic & herb seasoning; ½ tsp cracked black pepper; 1 packet light cooking cream; 1 packet vegetable stock pot; 1 packet baby spinach leaves; pinch chilli flakes; 1 packet peeled prawns

with Greens & Chilli Flakes

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In a tasty union of flavours, you'll see tender salmon mingle with a herby, zesty and creamy sauce. Tossed together with 'al dente' spaghetti and topped off with a sprinkling of chilli flakes, you'll have major taste in every slurp of this dish.

Allergens:

Gluten

•Wheat

•Fish

•Milk

•Crustaceans

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

zucchini

lemon

1 packet

spaghetti

(Contains: Gluten, Wheat; May be present: Uova, Soja.)

1 packet

salmon

(Contains: Pesce; May be present: Crostacei, Mollusc.)

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains: Milk;)

1 packet

vegetable stock pot

1 packet

baby spinach leaves

pinch

chilli flakes

1 packet

peeled prawns

(Contains: Crustaceans;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

½ tsp

cracked black pepper

Nutritional Values

Energy (kJ)3974 kJ

Calories949 kcal

Fat44.8 g

of which saturates15.2 g

Carbohydrate79.4 g

of which sugars10.1 g

Dietary Fibre8.1 g

Protein59.5 g

Sodium1560 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Meanwhile, finely chop garlic. Grate zucchini. • Zest lemon to get a good pinch then slice into wedges.

• Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti, then return to saucepan and drizzle with olive oil to prevent sticking.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.

• Wipe out the frying pan then return to medium-high heat with the butter and a drizzle of olive oil. • Cook zucchini and prawns until tender, 2-3 minutes. • Add garlic, garlic & herb seasoning, and the cracked black pepper, and cook until fragrant 1 minute. • Stir in light cooking cream, the lemon zest, vegetable stock powder and reserved pasta water. Simmer until slightly thickened, 1-2 minutes.

• Remove from heat, then add spaghetti and baby spinach leaves, tossing to coat. • Flake salmon into bite-sized pieces and toss through spaghetti with a good squeeze of lemon juice. Season generously with salt.

TIP: Seasoning is key in this dish, so taste and season with more salt and pepper if needed.

• Divide creamy lemon, prawn and salmon spaghetti between bowls. • Sprinkle with a pinch of chilli flakes (if using) to serve. Serve with remaining lemon wedges. Enjoy!