Double Prawn and Tomato Linguine
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Double Prawn and Tomato Linguine

Double Prawn and Tomato Linguine

with Charred Courgette and Red Chilli

Under 650 calories
High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

1 unit(s)


(May contain Celery)

½ unit(s)

Red Chilli

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

180 grams


(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

10 grams

Vegetable Stock Paste

(Contains Celery)

300 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2358 kJ
Energy (kcal)563 kcal
Fat10.3 g
of which saturates4.4 g
Carbohydrate78.6 g
of which sugars11.7 g
Protein37.7 g
Salt4.17 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Trim the courgette, then slice into 1cm thick rounds. Halve the chilli lengthways, deseed, then finely chop.

c) Peel and grate the garlic (or use a garlic press). Grate the cheese.


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

b) When hot, add the courgette and cook until charred, 3-4 mins each side.

c) Once cooked, season with salt and pepper, then transfer the courgette to a bowl.


a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander.

c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the garlic and half the red chilli (add less if you'd prefer things milder) and cook, stirring, for 1 min.

c) Stir in the passata, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil, then simmer until thickened, 4-5 mins.

d) In the meantime, drain the prawns.


a) Once thickened, stir the prawns into the sauce and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

b) Meanwhile, roughly chop the charred courgette rounds.

c) In a small bowl, mix together the chopped courgette and the remaining red chilli (add less if you'd prefer things milder).


a) Add the cooked pasta, cheese and half the charred courgette mixture to the sauce.

b) Mix well to combine, then season to taste with salt and pepper. Add a splash of water if it's a little thick.

c) Share the prawn linguine between your bowls, then spoon over the remaining charred courgette mixture to finish.



Step 4 MOD: If you’ve chosen to double up on king prawns, cook the recipe in the same way.