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
•Eat Me First
Allergens:
Wheat
•Crustaceans
•Milk
•Celery
•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
(Contains Celery)
1 sachet(s)
Italian Herbs
5 grams
Chives
60 grams
Baby Spinach
50 grams
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
Nutrition Values
Energy (kJ)2853 kJ
Energy (kcal)682 kcal
Fat24 g
of which saturates13.8 g
Carbohydrate79.2 g
of which sugars9.4 g
Dietary Fiber0 g
Protein37.8 g
Cholesterol0 mg
Salt2.81 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
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.
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).
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.
4
- Stir in the creme fraiche, stock powder, 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.
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.
6
- Share the cheesy Alfredo style prawn linguine between bowls.
- Sprinkle with the remaining chives.
- Finish with a drizzle of balsamic glaze.
