Creamy Prawn Cutlet Fettuccine Alfredo
with Spinach, Rocket & Fennel Salad
This fun, fresh and fast meal is nothing short of fancy. You've got a creamy prawn fettuccine alfredo and a side of an easy but stellar spinach, rocket and fennel mix. Buon appetit!
The quantities provided above are averages only.
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
tomato
2 clove
garlic
1
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 packet
prawn cutlets
1 sachet
tomato & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
Spinach, Rocket & Fennel Mix
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Roughly chop tomato. • Finely chop garlic. • Half-fill a large saucepan with the boiling water over high heat with a generous pinch of salt. • Cook egg fettuccine in the boiling water, until al dente, 3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine.
• Meanwhile, in a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook prawn cutlets and tomato, tossing, until prawns are pink and starting to curl up, 2-3 minutes. • Add garlic and tomato & herb seasoning and cook until fragrant, 1 minute.
• To frying pan, stir in light cooking cream and reserved pasta water and cook until slightly reduced, 2-3 minutes. • Add Parmesan cheese and cooked fettuccine, tossing until combined. Season to taste.
• In a medium bowl, combine spinach, rocket & fennel mix, a drizzle of olive oil and the vinegar. Season. • Divide creamy prawn cutlet fettuccine alfredo between plates. Top with a pinch of chilli flakes (if using). • Serve with spinach, rocket & fennel salad. Enjoy!