Creamy Prawn Rigatoni
with Courgette and Parsley
This quick and delicious Creamy Prawn Rigatoni with Courgette and Parsley recipe is the perfect hearty weeknight dinner option!
687 kcal per serving
1 of your 5 a day
With Courgette and Parsley
Creamy Prawn Rigatoni
Energy (kJ/kcal) – 2874/687
Fat (g) – 25
Sat. Fat (g) – 17
Carbohydrates (g) – 84
Sugars (g) – 12
Fiber (g) – 0
Protein (g) – 31
Cholesterol (mg) – 0
Salt (g) – 1.8
- 200g Wheat Rigatoni Pasta
- ½ Lemon
- 1 Bunch of Parsley
- 150g King Prawns
- 150g Crème Fraîche
- 1 Courgette
- 1 Vegetable Stock
- 1 Garlic Clove
- 100ml Water for the Sauce
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Kettle, Saucepan, Colander, Garlic Press, Frying Pan, Wooden Spoon, Measuring Jug and a Bowl.
Step by Step Instructions
Step 1: Cook the Pasta
Boil your kettle and pour the water into a large saucepan on high heat. Add 1/2 tsp of salt. When boiling, stir in the rigatoni and cook for 12 mins.
Drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together. Leave to the side.
Step 2: Do the Prep
Meanwhile, trim the courgette, halve lengthways and slice into 1cm half moons. Roughly chop the parsley (stalks and all).
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Step 3: Fry the Courgette
Heat a large frying pan on high heat (no oil) and add the courgette. Cook, until starting to brown, 3-4 mins on each side.
Add the garlic and cook, stirring, for 1 minute.
Step 4: Cook the Sauce
Once the courgettes are browned, reduce the heat and add the creme fraiche, water (see ingredients for amount) and vegetable stock powder to the pan.
Season with salt and pepper. Stir together, bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.
Step 5: Finish Up
Stir the prawns into the sauce and 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.
Step 6: Serve the Dish
Toss the drained pasta into the sauce. Add a squeeze of lemon juice to taste.
Season with salt and pepper to taste, then serve in bowls topped with the lemon zest and parsley mix. Enjoy!
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