Chorizo and King Prawn Linguine in Creamy Sauce

Name: Chorizo and King Prawn Linguine in Creamy Sauce with Peas, Rocket and Balsamic Glaze
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 Linguine; 2 Garlic Clove**; 60 Diced Chorizo; 10 Chicken Stock Paste; 150 Creme Fraiche; 120 Peas; 20 Grated Hard Italian Style Cheese; 20 Wild Rocket; 12 Balsamic Glaze; 300 King Prawns; 75 Water for the Sauce

with Peas, Rocket and Balsamic Glaze

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This Chorizo and King Prawn Linguine in Creamy Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Milk

•Egg

•Sulphites

•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

180

Linguine

(Contains: Cereals containing gluten)

Garlic Clove**

Diced Chorizo

Chicken Stock Paste

150

Creme Fraiche

(Contains: Milk)

120

Peas

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Wild Rocket

Balsamic Glaze

(Contains: Sulphites)

300

King Prawns

(Contains: Crustaceans)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)902 kcal

Energy (kJ)3773 kJ

Fat41 g

of which saturates21.6 g

Carbohydrate81.2 g

of which sugars12.4 g

Protein52.7 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Garlic Press

•Pan

•Colander

Instructions

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Drain the prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Next, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Stir in the garlic and fry for 30 secs.

Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Stir in the cooked pasta. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.