• Boil the kettle. • Thinly slice leek. • Slice lemon into wedges.

• Half-fill a large saucepan with boiling water and season generously with salt. • Bring to the boil over high heat, add fresh fettuccine and cook until ‘al dente’, 3 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and set aside.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook leek and peeled prawns, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then add garlic & herb seasoning, garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the reserved pasta water and cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, baby leaves, grated Parmesan cheese and a generous squeeze of lemon juice, then toss to coat. Season with pepper. TIP: Add a splash more pasta water if the sauce looks too thick.

• Meanwhile, roughly chop parsley. • In a medium bowl, combine parsley, a squeeze of lemon juice and a drizzle of olive oil. Season and toss to combine. • Divide creamy garlic prawn fettuccine between bowls. • Garnish with lemony parsley to serve. Enjoy!