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

Prawn, Chorizo & Creamy Garlic Fettuccine

with Chilli, Lemon & Herb Pangrattato

Gourmet
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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.

Allergens:GlutenCrustaceansMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

½

lemon

1 bag

parsley

2 clove

garlic

1 packet

mild chorizo

½ packet

panko breadcrumbs

(ContainsGluten)

1 sachet

chilli flakes

1 packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1 packet

prawns

(ContainsCrustaceans)

1 packet

thickened cream

(ContainsMilk)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)
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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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