HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn, Chorizo & Creamy Garlic Fettuccine
Prawn, Chorizo & Creamy Garlic Fettuccine

Prawn, Chorizo & Creamy Garlic Fettuccine

with Chilli, Lemon & Herb Pangrattato

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Golden strands of fettuccine combine with sweet cherry tomatoes, smokey chorizo and meaty prawns to create an elegant meal fit for royalty. Add a lemon and herb pangrattato for crunch, and chilli for some heat, and dinner is complete.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes



1 bag


2 clove


1 packet

mild chorizo

½ packet

panko breadcrumbs


1 sachet

chilli flakes

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet



1 packet

thickened cream


1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4100 kJ
Fat53.9 g
of which saturates30 g
Carbohydrate87.3 g
of which sugars9.1 g
Protein43.1 g
Sodium2355 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Place the cherry tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until blistered, 15-20 minutes. Meanwhile, bring a large saucepan of salted water to the boil. Zest the lemon to get a good pinch and slice into wedges. Finely chop the parsley. Finely chop the garlic. Roughly chop the mild chorizo.


While the tomatoes are roasting, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the lemon zest, parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then transfer to a bowl.


Cook the fettuccine in the boiling water until just 'al dente', 9 minutes. Reserve a 1/4 cup of pasta water, then drain the fettuccine and return to the saucepan. Add a drizzle of olive oil to prevent the pasta from sticking.

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


While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo until almost golden, 4 minutes. Add the prawns and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl.


Return the pan to a medium heat with the butter and garlic and cook until fragrant, 1 minute. Add the thickened cream, chicken stock powder and baby spinach leaves. Cook until the sauce has thickened and the spinach is wilted, 2-3 minutes. Add the fettuccine, roasted cherry tomatoes, chorizo and prawns to the pan. Add a squeeze of lemon juice, season and toss to combine.

TIP: Add a dash of pasta water if the sauce looks too thick.


Divide the prawn, chorizo and creamy garlic fettuccine between plates. Top with the chilli, lemon and herb pangrattato. Serve with remaining lemon wedges.