King Prawn and Chorizo Fresh Tagliatelle
with Rocket Salad and Cheese
On the table in less than 25 minutes, this King Prawn and Chorizo Fresh Tagliatelle takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
60 grams
Diced Chorizo
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
1 pinch
Chilli Flakes
200 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg May contain traces of: Mustard, Soya)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
225 grams
King Prawns
(Contains: Crustaceans)
40 grams
Wild Rocket
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Dressing
Utensils
Instructions
a) Boil a full kettle.
b) Heat a large frying pan on medium-high heat (no oil).
c) Meanwhile, peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Once the pan is hot, add the chorizo and stir-fry until it starts to brown, 2-3 mins.
a) Once the chorizo has started to brown, add the sliced pepper and fry until just soft, 3-4 mins (add a little oil if needed). Continue to stir while it cooks.
b) Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.
a) Stir the passata, sugar and water for the sauce (see pantry for both amounts), chicken stock paste and chilli flakes (add less if you'd prefer things milder) into the pan.
b) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, pour the boiled water into a large saucepan with 1/2 tsp salt.
b) Add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.
c) In a large bowl, mix together the olive oil for the dressing (see pantry for amount), cider vinegar and a pinch of salt, pepper and sugar. Set the dressing aside for now.
d) Once the tagliatelle is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, bring to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
b) Season to taste with salt and pepper, then remove from the heat.
c) Add the cooked tagliatelle to the sauce and toss to coat.
a) Just before serving, add the rocket to the bowl of dressing and toss to coat.
b) Share the prawn tagliatelle between your bowls and spoon over any remaining sauce.
c) Sprinkle over the hard Italian style cheese, then serve with the rocket salad alongside.
Enjoy!
