This Creamy Prawn Rigatoni with Courgette and Parsley recipe is a swift and delectable dinner option, offering a symphony of taste and textures perfect for invigorating your weeknight meals!
The Creamy Prawn Rigatoni is made using succulent prawns, cooked until perfectly tender, and enveloped in a luxurious creamy sauce that clings to each piece of al dente rigatoni pasta. The delicate sweetness of the prawns merges seamlessly with the rich creaminess of the sauce, making each bite a truly indulgent experience.
Accompanying the pasta, courgette brings a gentle touch of freshness. Sauteed until just tender, it offers a delightful texture contrast against the creamy pasta and the tender prawns. Its subtle, slightly sweet flavour works wonderfully with the more robust flavours of the dish, adding balance and depth.
A sprinkle of fresh parsley completes the dish, adding a bright, earthy note that cuts through the richness of the cream sauce. It enhances the flavours of the prawns and courgette, tying the entire dish together into a harmonious flavour profile.
Despite the complexity of its flavours, this Creamy Prawn Rigatoni with Courgette and Parsley recipe is remarkably quick and simple to prepare. It makes for an excellent weeknight dinner choice, delivering a gourmet dining experience that is comforting, satisfying, and beautifully balanced.
Creamy Prawn Rigatoni with Courgette and Parsley
Print RecipeIngredients
- 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
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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