Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3939 / 954
Fats (g)
31.5
of which saturated (g)
19.6
Carbohydrates (g)
121
of which sugars (g)
13
Fibers (g)
13.1
Proteins (g)
52.6
Salt (g)
0.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Separate the broccoli to small florets, and halve the bigger ones. Peel and chop the shallots and garlic. Carefully wash the lemon and grate the zest with fine blade. Juice the lemon.
2 Boil pasta and broccoli
Bring two pots of salted water to a boil. Boil the spaghetti in one, for 8-10 min to "al dente" or until cooked to your liking. In the other, boil broccoli for 5 minutes until crisp-tender. Drain.
3 Make sauce
Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Fry the shallots and garlic with a pinch of salt for 2 min. Add the cream, 1 tsp of grated lemon zest, 2 Tbsp of lemon juice and honey. Add the prawns and cook for 3 min until the prawns have cooked through (don't overcook so that they don't become rubbery). Season with salt and pepper. Take off the heat.
4 Combine and season
Combine the drained spaghetti, boiled broccoli and the lemony prawn sauce (see tips for fussy eaters). Grate the Parmesan and chop the fresh parsley. Add them and give everything a good toss.
5 Serve
Divide the lemony prawn spaghetti among plates and serve.