Creamy Lemon Pepper Prawn & Chorizo Fettucine
with Semi-Dried Tomato Salad & Chargrilled Green Beans
Embrace the balmy summer days and nights and dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh seasonal ingredients, perfect for summer entertaining. Our lemon-pepper seasoning is the star wonderfully coating the prawns. Combined with chorizo fettuccine anda semi-dried tomato-packed salad, you can dig into a tasty and bright mealtime spread.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
green beans
1 packet
prawns
(Contains Crustacean;)
1 sachet
lemon pepper seasoning
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
garlic paste
1 packet
cream cheese
(Contains Milk;)
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
salad leaves
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat BBQ to high heat. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettucine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain fettucine.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, trim green beans. • In a medium bowl, combine green beans, a drizzle of olive oil and a pinch of salt and pepper. • When BBQ is hot, grill green beans, turning occasionally, until tender, 5-6 minutes. Transfer to a bowl. Cover to keep warm.
No BBQ? Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing occasionally, until tender, 6-8 minutes. Transfer to a bowl. Cover to keep warm.
• In a second medium bowl, combine prawns, lemon pepper seasoning and a drizzle of olive oil. Roughly chop mild chorizo. • Grill chorizo until starting to brown, 2-3 minutes either side. • Add prawns and grill until pink and starting to curl up, 2-3 minutes each side. Transfer chorizo and prawns to a bowl.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, tossing, until starting to brown, 2 minutes. Add prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. Transfer chorizo and prawns to a bowl.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook garlic paste until fragrant, 1 minute. • Add cream cheese and the reserved pasta water, stirring until combined, 2-3 minutes. • Stir in shaved Parmesan cheese until smooth and combined, 1 minute. • Remove pan from heat and stir in cooked fettucine, chorizo and prawns until combined. Season with salt and pepper.
• Meanwhile, in a large bowl, combine salad leaves, semi-dried tomatoes and a drizzle of vinegar. Season.
• Bring everything to the table. • Serve cheesy lemon pepper prawn & chorizo fettucine with semi-dried tomato salad and chargrilled green beans. • Top salad and green beans with flaked almonds to serve. Enjoy!