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Speedy Prawn Rigatoni

Speedy Prawn Rigatoni

with courgette and parsley

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Sometimes, you just want a big bowl of pasta and you don't want to wait. Luckily, you've got this speedy and super simple prawn rigatoni—perfect for just such an occasion.

Tags:Chef's Choice•Quick•Family Friendly•Eat Me First
Allergens:Crustaceans•Wheat•Milk•Celery
Total Time25 minutes
Cooking Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Prawns

(ContainsCrustaceans)

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

1 piece

Courgette

5 g

Parsley

½ piece

Lemon

1 piece

Garlic

125 g

Creme Fraiche

(ContainsMilk)

1 sachet

Vegetable Stock

(ContainsCelery)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2764 kJ
Energy (kcal)661 kcal
Fat27.76 g
of which saturates16.17 g
Carbohydrate71.45 g
of which sugars7.13 g
Dietary Fiber0 g
Protein30.44 g
Cholesterol0 mg
Salt2 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.
  • Drizzle with oil and stir through to stop it sticking together.

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

2
  • Meanwhile, trim the courgette, halve lengthways and slice into 1cm half-moons.
  • Roughly chop the parsley (stalks and all).
  • Zest half the lemon (double for 4p). Cut into thick wedges. 
  • Peel and grate the garlic (or use a garlic press).
3
  • Place a large pan over high heat (no oil).
  • Once hot, add the courgette and cook until starting to brown, 3-4 mins on each side.
  • Add the garlic and cook, stirring, for 1 min.
4
  • Once the courgettes are browned, reduce the heat.
  • Add the creme fraiche, 50ml water (double for 4p) and stock to the pan. 
  • Season with salt and pepper and stir to combine. 
  • Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
5
  • Stir the prawns into the sauce.
  • Continue to simmer until the prawns are cooked through, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 
  • Add a splash of water if the sauce is a bit thick.
  • Meanwhile, mix together the lemon zest and remaining parsley in a small bowl.
6
  • Toss the drained rigatoni in the sauce. 
  • Season to taste with a squeeze of lemon juice, salt and pepper.
  • Serve in bowls garnished with the lemon and parsley topping.