Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 05/12/24. See terms.
Join now
Saffron and prawn pappardelle

Saffron and prawn pappardelle

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Dry pasta

160 g, pappardelle

Salt reduced chicken stock

⅓ cup(s)

Dried saffron

½ tsp, threads

Olive oil

2 tsp

Green shallot(s)

2 individual, sliced

Garlic

2 clove(s), crushed

Raw peeled prawns

600 g, peeled, deveined, halved lengthways

Zucchini

2 medium, halved lengthways, thinly sliced

Light cream

½ cup(s), (125ml)

Fresh lemon rind

1 tsp, finely grated

Fresh flat-leaf parsley

⅓ cup(s), coarsely chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
  2. Meanwhile, combine stock and saffron in a small bowl. Set aside for 5 minutes to infuse.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook shallots, garlic and prawns, stirring, for 5 minutes or until prawns are almost cooked.
  4. Add zucchini, saffron mixture, cream, lemon rind and ⅓ cup parsley and bring to the boil. Reduce heat and simmer for 2 minutes or until zucchini is tender and sauce has slightly thickened.
  5. Add pasta to prawn mixture and toss to coat. Serve sprinkled with remaining coarsely chopped fresh flat-leaf parsley and extra lemon rind.

Notes

SERVING SUGGESTION: Mixed salad leaves, cherry tomatoes and Lebanese cucumber.

You might like

You might like