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Garlicky Prawns

Garlicky Prawns

with Mini Roast Potatoes and Walnut-Parsley Pesto

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There a tapas-y, summer holiday vibe to today's recipe. Prawns bathed in a tomato and garlic sauce feel distinctly Mediterranean. So, no matter what the British weather is doing, here's a plateful of sunshine!


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 conflict 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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 bunch(es)

Flat Leaf Parsley

1 bag(s)



1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Red Onion

1 punnet(s)

Premium Tomatoes

1 unit(s)

Garlic Clove

150 grams

King Prawns


1 bag(s)


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2130 kJ
Energy (kcal)509 kcal
Fat22.0 g
of which saturates6.0 g
Carbohydrate54 g
of which sugars10.0 g
Protein27 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato, chop into 3cm chunks and add to the pan. Boil for 5 mins, then drain in a colander. TIP: They won't be cooked at this stage, we are just par-boiling them! Meanwhile, pour a glug of oil onto a baking tray and put it on the top shelf of your oven. TIP: This helps your potatoes get super crispy!


Once drained, give the potato a good shake in the colander to fluff up the edges. TIP: By doing this, you create more surface area for crisping! Gently tip the potato onto your hot baking tray - be careful not to burn yourself! Spread out in an even layer and season with salt. Roast on the top shelf of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.


Meanwhile, finely chop the parsley (stalks and all) and walnuts. Put the parsley, walnuts and hard Italian cheese in a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper, mix well and set aside.


Halve, peel and chop the red onion into small pieces. Chop the cherry tomatoes in half. Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a frying pan on medium heat and add the onion. Cook until soft and slightly brown, stirring occasionally, 10 mins. TIP: If the onion is browning too much, just turn the heat down a little.


When the onion is cooked, add the tomatoes, garlic and prawns. Season with salt and pepper. Cook for 4-5 mins, or until the tomatoes are slightly soft and the prawns are cooked. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Once cooked, remove the pan from the heat.


Divide the mini roast potatoes between plates. Lay a handful of rocket over the potatoes and a generous portion of garlic prawns on top of that. Finish by drizzling over the pesto. Enjoy!