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!

View Instructions

Servings

2

Ready In:

20 minutes

Calories:

687 kcal per serving

Good For:

1 of your 5 a day

With Courgette and Parsley

 Creamy Prawn Rigatoni

Per Serving:

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

Ingredients
  • 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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