Our Recipe Boxes
Creole-inspired Prawn Rigatoni
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creole-inspired Prawn Rigatoni

Creole-inspired Prawn Rigatoni

with cheese and a hint of lemon

This creamy Cajun pasta is a delight for the eyes and the tastebuds too. Featuring Cajun-inspired spices enhanced with a dash of lemon juice and a crispy crumb topping. This is more than just your average pasta dish!

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

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

180 grams

Prawns

(Contains Crustaceans)

2 unit(s)

Garlic

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 tin(s)

Tomato Paste

1 unit(s)

Lemon

120 grams

Peas

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Sugar

sideBannerName

Nutrition Values

Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat21 g
of which saturates11.4 g
Carbohydrate95.4 g
of which sugars13.2 g
Dietary Fiber0.9 g
Protein39.4 g
Cholesterol0 mg
Salt2.36 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

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni.
  • When boiling, add the rigatoni 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.

Make the Crumb
2
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the breadcrumbs. Season with salt and pepper.
  • Fry, stirring regularly, until lightly toasted, 3-4 mins.
  • Once cooked, transfer to a bowl and set aside. 

TIP: Watch them like a hawk as they can burn easily.

Fry the Prawns
3
  • Return the (now empty) pan to medium-high heat with a drizzle of oil.
  • Once hot, add the prawns. Season with salt and pepper.
  • Fry until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Add the Flavour
4
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Add the garlic and Cajun spice mix to the pan.
  • Cook, stirring, until fragrant, 1 min.
  • Stir in the creme fraiche, stock powder, tomato paste, ½ tsp sugar and 75ml water (double both for 4p).
  • Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
Finishing Touches
5
  • While the sauce simmers, quarter the lemon.
  • Once the sauce has thickened, stir in the peas, cheese and 1 tbsp butter (double for 4p).
  • Cook until the butter has melted and the peas are piping hot, 1 min.
  • Season to taste with salt and pepper. Add a good squeeze of lemon juice.
  • Remove from the heat and carefully stir the cooked pasta into the sauce.

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

Serve and Enjoy
6
  • Share the creamy prawn and pea rigatoni between bowls.
  • Sprinkle the crispy crumb over the top.
  • Serve with any remaining lemon wedges alongisde for squeezing over.
Meal right image

Explore Similar Recipes

Meal left image