Saffron and prawn pappardelle
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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