Creamy Prawn & Tomato Fettuccine for Dinner
with Lamington-Style Chocolate Brownies for Dessert
Golden strands of fettuccine combine with sweet cherry tomatoes and meaty prawns to create a meal that feels a bit fancy. Add parsley for a pop of fresh and peppery flavour, the chilli for some heat, and dinner is complete.
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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 punnet
snacking tomatoes
½
lemon
1
pear
2 clove
garlic
1 packet
Egg Fettuccine
(Contains Egg, Gluten, Wheat;)
1 packet
prawns
(Contains Crustacean;)
1 packet
light cooking cream
(Contains Milk;)
1 box
passata
1 packet
chicken stock pot
1 pinch
chilli flakes
1 bag
salad leaves
1 bag
parsley
2 packet
shredded coconut
(Contains Sulphites;)
1 packet
thickened cream
(Contains Milk;)
1 packet
mixed berry compote
(May be present: Milk. )
2 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Halve snacking tomatoes, then place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast tomatoes until blistered, 10-15 minutes.
• Meanwhile, zest lemon to get a good pinch, then slice into wedges. • Thinly slice pear. Finely chop garlic. • Half-fill a large saucepan with the boiled water. Add egg fettuccine and cook, uncovered, over high heat until ‘al dente’, 3 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking. Cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove pan from heat. Season, then add lemon zest. Toss to combine, then transfer to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat. Cook the butter, garlic and a drizzle of olive oil until fragrant, 1 minute. • Add light cooking cream, passata, chicken stock pot and a pinch of chilli flakes (if using). Cook, stirring, until thickened, 2-3 minutes.
• To the pan with the sauce, add cooked fettuccine, roasted tomatoes, a squeeze of lemon juice and the reserved pasta water. Toss to combine and heat through. Season to taste, then remove from heat. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add salad leaves and pear. Toss to coat.
• Roughly chop parsley leaves. • Divide creamy tomato fettuccine between bowls. Top with prawns. • Sprinkle with parsley and a pinch of chilli flakes (if using). • Serve with pear salad and any remaining lemon wedges. Enjoy!