Cheesy Alfredo Style Prawn Linguine
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Cheesy Alfredo Style Prawn Linguine

Cheesy Alfredo Style Prawn Linguine

with spinach, chives and balsamic glaze

Our take on the famous pasta dish conceived in 1908 by Alfredo di Lelio, an Italian restaurateur. This is a creamy cheesy recipe sprinkled with chives and filled with juicy prawns.

Tags:
Quick
Family Friendly
Protein Rich
Eat Me First
Allergens:
Wheat
Crustaceans
Milk
Sulphites
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

1 unit(s)

Onion

180 grams

Prawns

(Contains Crustaceans)

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Italian Herbs

5 grams

Chives

60 grams

Baby Spinach

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

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Nutrition Values

Energy (kJ)2822 kJ
Energy (kcal)674 kcal
Fat22.9 g
of which saturates13 g
Carbohydrate79.5 g
of which sugars9.6 g
Dietary Fiber0.1 g
Protein37.2 g
Cholesterol0 mg
Salt2.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Make the Linguine
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the chives (use scissors if you prefer).
Cook the Prawns
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
  • Cook until the prawns are pink and the onion has softened, 4-5 mins.
  • Add the garlic to the pan and fry until fragrant, 1 min.
Simmer the Sauce
4
  • Stir in the creme fraiche, stock, Italian herbs and 75ml water (double for 4p).
  • Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
  • Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
  • Add the cheese and 1 tbsp butter (double for 4p) and stir until both have melted, 1-2 mins.
Coat the Pasta
5
  • Stir the cooked linguine into the sauce along with half the chives.
  • Season with salt and pepper.

Tip: Loosen the sauce with a splash of water if required.

Finish and Serve
6
  • Share the cheesy Alfredo style prawn linguine between bowls.
  • Sprinkle with the remaining chives.
  • Finish with a drizzle of balsamic glaze.
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