Creamy Prawn Rigatoni – speedy and lipsmackingly delicious

Sharing the kitchen with my son Hugo over the past few weeks has been a revelation. For him as well as me. I taught him a few tricks and he reciprocated by showing me how to make Creamy Prawn Rigatoni. Simple and speedy to make, it is simply delicious and definitely the latest addition to my favourite dishes.

Creamy Prawn Rigatoni – speedy and lipsmackingly delicious

Recipe by Hello Fresh, tried & tasted by Hugo & GraceCourse: MainCuisine: ItalianDifficulty: Quick and easy
Servings

4

servings
Prep time

25

minutes
Calories

630

kcal

Ingredients

  • 2 banana shallots

  • Garlic clove

  • 400g rigatoni pasta

  • 250g raw tiger prawns

  • Lemon

  • Bunch chives (or any fresh herbs you prefer)

  • 100g fresh or frozen peas

  • Pot creme fraiche (full fat)

  • Peashoots (optional as only for decoration)

Directions

  • Put a large pot of water on high heat and bring to the boil (this is for the pasta). Cut the shallot in half through the root, peel and then chop into very small cubes (½cm or as small as you can!). Peel and grate the garlic (or use a garlic press if you have one!). Finely chop the chives or snip them with scissors if you have some.
  • Heat a frying pan on medium heat and add a glug of oil. Add your shallot and cook gently for 5 mins, stirring frequently until soft. When your shallot is soft, add your garlic and cook for 1 minute more.
  • Now pop the rigatoni into your boiling water to cook for 10 mins. Add the fresh peas to the pot after 3 mins (they take 7 mins to cook – if using frozen, put them in after 9 mins as one minute will be enough).
  • Once your garlic has cooked for a minute, add the prawns. Cook for 5 mins, turning your prawns every minute or so to make sure they cook evenly. When your prawns are nice and pink, stir in the crème fraîche. Cook for another 2 mins until bubbling and your prawns are cooked through. Tip: The prawns are cooked when pink on the outside and opaque all the way through.
  • When your prawns are cooked, season with a pinch of salt, a good grind of black pepper and a squeeze of lemon juice. Taste and adjust with more salt or lemon juice if you feel it needs it.
  • Drain your pasta and peas into a colander and then return to the pot off the heat. Tip: Reserve some of the pasta water if you can. Add your prawns and sauce. Stir well and if your sauce is a bit thick, add a splash of your reserved pasta water to loosen it up!
  • Serve your pasta in bowls making sure your prawns are shared out evenly and finish the dish with your chives and, if using pea shoots dressed with a drizzle of oil and a squeeze of lemon juice.

Cook’s Tip

  • There’s another Hello Fresh recipe that’s very similar to this one but uses dry fried courgettes instead of the peas. Also scrummy!