Gourmet Prawn & Fresh Fettuccine Alfredo

Name: Gourmet Prawn & Fresh Fettuccine Alfredo with Spinach & Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Tomato; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 sachet Chilli Flakes; 1 sachet Tomato & Herb Seasoning; 1 packet Garlic Paste; 1 packet Egg Fettuccine; 190 g Peeled Prawns; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 20 g butter; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Spinach & Rocket Salad

Get up to $200 off!

This fun, fresh and fast Italian meal is nothing short of fancy. You've got a creamy prawn fettuccine alfredo and a side of an easy but stellar spinach and rocket salad. Buon appetito!

Allergens:

Milk

•Gluten

•Eggs

•Wheat

•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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Chilli Flakes

1 sachet

Tomato & Herb Seasoning

1 packet

Garlic Paste

1 packet

Egg Fettuccine

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)3400 kJ

Calories812 kcal

Fat35.9 g

of which saturates18.4 g

Carbohydrate87.7 g

of which sugars6.2 g

Dietary Fibre2.3 g

Protein36.2 g

Sodium1480 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle.
• Roughly chop tomato.
• Half-fill a large saucepan with boiling water over high heat with a generous
pinch of salt.
• Cook egg fettuccine in the boiling water, until ‘al dente’, 3 minutes.
• Drain fettuccine, reserving some pasta water (1/2 cup for 2 people / 1 cup for
4 people), then return pasta to saucepan with drizzle of olive oil.

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

• Meanwhile, in a large frying pan, heat the butter and a drizzle of olive oilover medium-high heat.
• Cook tail-on prawns and tomato, tossing, until prawns are pink and starting to curl up, 2-3 minutes.
• Add garlic paste and tomato & herb seasoning and cook until fragrant,1 minute

• To the frying pan, stir in light cooking cream and reserved pasta water and cook until slightly reduced, 2-3 minutes.
• Add Parmesan cheese and cooked fettuccine, tossing until combined. Season with salt and pepper to taste.

• In a medium bowl, combine spinach & rocket mix and a drizzle of olive oil and vinegar. Season to taste.
• Divide gourmet prawn and fresh fettuccine alfredo between bowls.
• Sprinkle over chilli flakes (if using).
• Serve with spinach and rocket salad. Enjoy!