Prawn and Tomato Linguine
with Charred Courgette and Red Chilli
- Milk
- Cereals containing gluten
- Celery
- Crustaceans
- May contain traces of allergens
- Celery
Looking for a quick and tasty midweek dinner option? Try cooking up our Prawn and Tomato Linguine in just 20-25 minutes for a delicious and speedy meal. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
1 unit(s)
Courgette
(May be present: Celery)
½ unit(s)
Red Chilli
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
180 grams
Linguine
(Contains: Cereals containing gluten)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
10 grams
Vegetable Stock Paste
(Contains: Celery)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 1/2 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. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Once thickened, stir the prawns into the sauce and cook for 5-6 mins.
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The tomato and prawn sauce is well-received, though some find it a little one-dimensional and benefit from extra chilli or seasoning to add depth.
- Ease of prep: Quick and straightforward overall, though charring the courgette rounds in a standard frying pan can take longer than expected and may need to be done in batches.
- Suggestions: Doubling up on the prawns is widely recommended for a more satisfying dish; adding extra chilli flakes or a pinch of chilli powder helps if you prefer a stronger kick. Consider reducing the prawn cooking time slightly, as some find the suggested timing leaves them a little overdone.
- Next-day meals: The dish reheats well the following day, with at least one reviewer noting the flavour held up beautifully after reheating a second portion.
- Customisation: Skipping or reducing the chilli makes this suitable for young children; leaving out the cheese also works well for those who prefer a lighter finish.
