Waitrose and Partners
Garlic & chipotle prawn & corn pasta

Garlic & chipotle prawn & corn pasta

Freezer essentials to the rescue this evening with a sweetly smoky pasta. The ricotta can be folded through the pasta, or dolloped on top - and easily replaced with soured cream if you have that to hand.

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HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins
  • Plusdefrosting

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Ingredients

  • 360g essential spaghetti
  • 25g butter
  • 2 tsp Cooks’ Ingredients Chipotle Chilli Flakes, to taste
  • 3 clove/s garlic, finely chopped
  • 350g frozen Essential Supersweet Sweetcorn
  • 300g frozen Essential Cooked Peeled Prawns, defrosted and patted dry
  • 25g pack basil, most leaves chopped, few small ones reserved
  • 4 tbsp Essential Italian Ricotta
  • 1 Essential Lemon, scrubbed, zested

Method

  1. Cook the pasta in a large pan of salted boiling water according to pack instructions.

  2. Meanwhile, melt the butter in a large frying pan, add the chilli flakes and garlic, then cook gently for a couple of minutes until the garlic is starting to colour. Tip the corn into the pan and fry on a high heat until cooked through, about 4-5 minutes. Stir in the prawns and cook for 1-2 minutes more, until piping hot throughout.

  3. Reserve a mug of the cooking water, then drain the pasta and tip it into the frying pan, then toss with the corn and prawns, adding a little pasta water to help the pan juices coat the pasta. Stir through the chopped basil and ricotta. Divide between 4 plates, then sprinkle with the basil leaves and lemon zest to serve.

Cook’s tip

If chopping garlic is time-consuming, you can finely grate it instead. A fine microplane grater or the small-holed side of a regular box grater will do the job well. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,113kJ/ 501kcals

Fat

12g

Saturated Fat

6g

Carbohydrates

70g

Sugars

4.4g

Fibre

8.9g

Protein

25g

Salt

1.2g

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