Creamy Lemon Prawn Orecchiette
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Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad

Before you put prawn pasta in the too hard basket, give this recipe a go. It comes together in four simple steps, with an elegant end-result that's good enough for guests. A double dose of lemon from the zest and the juice really brightens the cream sauce, with the juice also working to tenderise the juicy prawns.

Tags:
Easy Prep
Quick
Allergens:
Gluten
Wheat
Crustacean
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

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

1 bag

kale

2 clove

garlic

½

apple

½

lemon

1 packet

prawns

(Contains Crustacean;)

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains Milk;)

1 bag

mixed salad leaves

1 pinch

chilli flakes

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

1 drizzle

red wine vinegar

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Nutritional Values

Energy (kJ)2816 kJ
Fat24.3 g
of which saturates14.1 g
Carbohydrate76 g
of which sugars10.6 g
Protein27.9 g
Sodium1435 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Half-fill a large saucepan with the boiled water. Add a generous pinch of salt and heat over high heat. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.

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

2
2

• While the pasta is cooking, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • Zest lemon to get a pinch, then slice into wedges. • Thinly slice apple (see ingredients) into wedges. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, the salt, reserved pasta water and the lemon zest. Cook until slightly thickened, 1-2 minutes. • Stir in cooked orecchiette, kale, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season with pepper.

4
4

• In a medium bowl, combine mixed salad leaves, apple and a drizzle of red wine vinegar and olive oil. Season to taste. • Divide creamy lemon prawn orecchiette between bowls. Sprinkle with a pinch of chilli flakes (if using). • Serve with apple salad and any remaining lemon wedges. Enjoy!

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