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Prawn & Rocket Pasta with Lemon Cream

Prawn & Rocket Pasta with Lemon Cream

serving size icon
Serves 4

Ingredients

  • 2 Tbsp Olive Oil
  • 1 clove Garlic, sliced
  • 400g raw Prawns (tail on)
  • 400g fresh Spaghetti or Fettucini
  • 250ml Cream
  • 100g Rocket Leaves
  • juice and zest of 1 Lemon
  • 1 tsp Capers
  • 1 tsp fresh Dill or ½ tsp fresh dill paste
  • freshly ground black pepper to taste
  • lemon wedges to serve

Method

Heat the oil in a large frypan and sauté the garlic and prawns for 3-4 minutes until the prawns turn pink.

Cook the pasta in boiling salted water for 3-4 minutes until just al dente. Drain.

Add the pasta to the prawns and toss together in the pan. Add the cream, rocket, lemon juice and zest, capers and dill. Bring to a simmer and cook for 2 minutes until the sauce is thick and creamy. Season with freshly ground black pepper. Serve immediately with the lemon wedges.

Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

MEAL INGREDIENTS

Qty Price
Delmaine Chilled Flat Pasta Egg Spaghetti
arrow icon exclamation icon Out of stock Out of stock
Anchor Cream Fresh $2.75 ea
$2.75 ea
Delmaine Capers $3.90 ea
$3.90 ea
Masterfoods Herbs Dill Tips Dried
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lemons Imported
arrow icon exclamation icon Out of stock Out of stock
Sea Cuisine Prawns Cooked Cutlets $12.00 ea was $15.00
$12.00 ea was $15.00
100g Rocket Leaves
arrow icon exclamation icon Out of stock Out of stock

PANTRY

Qty Price
Greggs Pepper Black Cracked $5.90 ea club price $6.39 non club member
$5.90 ea club price $6.39 non club member
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Lupi Olive Oil Pure $8.60 ea
$8.60 ea