Easy King Prawn and Chorizo Tagliatelle
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Easy King Prawn and Chorizo Tagliatelle

Easy King Prawn and Chorizo Tagliatelle

with Parmigiano Reggiano and Garlic Baguette

Deliciously easy to cook, it only takes 3 steps to put this Easy King Prawn and Chorizo Tagliatelle on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Prepped in 10
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 time5 minutes


serving amount

2 unit(s)

Demi Garlic Baguettes

(Contains Cereals containing gluten May contain Sesame)

90 grams

Diced Chorizo

150 grams

King Prawns

(Contains Crustaceans)

150 grams

Creme Fraiche

(Contains Milk)

1 carton(s)

Tomato Passata

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

40 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

1 tsp


250 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)4697 kJ
Energy (kcal)1123 kcal
Fat65.5 g
of which saturates30.2 g
Carbohydrate92.3 g
of which sugars14.5 g
Protein48.1 g
Salt6.25 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan


Get Started
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Place the garlic baguettes onto baking tray. Bake on the middle shelf, 10-15 mins.
  • Meanwhile, heat a drizzle of oil in a saucepan on high heat.
  • Once hot, fry the chorizo and prawns for 2 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
Sauce Time
  • Reduce the heat to medium. Stir in the creme fraiche, passata, red wine jus paste, sugar and water for the sauce (see pantry for both).
  • Bring to a boil, then reduce the heat to a simmer. 
  • Stir in the tagliatelle. Simmer, 5-6 mins. IMPORTANT: Cook so the prawns are pink outside and opaque inside.
  • Next, stir in half the cheese. Season with salt and pepper. Add a splash of water if needed.
Dinner's Ready!
  • Share the tagliatelle between your bowls.
  • Sprinkle over the remaining cheese.
  • Slice and serve the garlic baguettes alongside.
  • Enjoy!
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