Easy King Prawn and Chorizo Tagliatelle
with Peas, Parmigiano Reggiano and Garlic Baguette
Our Easy King Prawn and Chorizo Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Tags:
Customer Favourite
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Crustaceans
•Sulphites
•Celery
•Egg
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.
Total20 minutes
Active 5 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
90 grams
Diced Chorizo
(Contains: Milk)
225 grams
King Prawns
(Contains: Crustaceans)
75 grams
Creme Fraiche
(Contains: Milk)
1 carton(s)
Tomato Passata
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
120 grams
Peas
40 grams
Parmigiano Reggiano
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Sauce
Utensils
•Baking Tray
•Medium Saucepan
Cooking Instructions and Tips
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Place the garlic baguettes onto baking tray. Bake on the middle shelf, 12-15 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.
2
- 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). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
- 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 the peas and half the cheese. Season with salt and pepper. Add a splash of water if needed.
3
- Share the tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Top with a handful of rocket leaves and a drizzle of oil.
- Slice and serve the garlic baguettes alongside.
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