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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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, Wheat, Egg 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
Instructions
- 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.
- 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.
- 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.
