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King Prawn, Chilli and Chorizo Fresh Tagliatelle
King Prawn, Chilli and Chorizo Fresh Tagliatelle

King Prawn, Chilli and Chorizo Fresh Tagliatelle

with Roasted Asparagus, Rocket Salad and Cheese

Our King Prawn, Chilli and Chorizo Fresh Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
Carb Smart
High Protein
Spicy
Allergens:
Milk
Cereals containing gluten
Egg
Wheat
Sulphites
Crustaceans

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

160 grams

Asparagus

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

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Soya, Mustard)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

225 grams

King Prawns

(Contains: Crustaceans)

½ unit(s)

Red Chilli

40 grams

Wild Rocket

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

¾ tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

¾ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat27.2 g
of which saturates9.4 g
Carbohydrate52.2 g
of which sugars14.2 g
Dietary Fibre8 g
Protein41.3 g
Salt6.5 g
Potassium175.1 mg
Calcium50.1 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Kettle
Bowl
Colander
Large Saucepan

Instructions

Roast the Asparagus
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Add the Pepper
2

a) Meanwhile, boil a full kettle.

b) Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and stir-fry until it starts to brown, 2-3 mins.

c) 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.

d) Add the garlic and sun-dried tomato paste, then stir-fry until fragrant, 30 secs.

Sauce Things Up
3

a) Stir the passata, sugar and water for the sauce (see pantry for both amounts) and chicken stock paste into the pan.

b) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.

Tagliatelle Time
4

a) Meanwhile, pour the boiled water into a large saucepan with ½ 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.

Cook the Prawns
5

a) Once the sauce has thickened, drain the prawns.

b) Bring the sauce 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.

c) Meanwhile, thinly slice the red chilli (see ingredients for amount).

d) Season the sauce to taste with salt and pepper, then remove from the heat. Add the cooked tagliatelle to the sauce and toss to coat.

Finish and Serve
6

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) Top with the roasted asparagus and scatter over the chilli slices (add less if you'd prefer things milder).

d) Sprinkle over the hard Italian style cheese, then serve with the rocket salad alongside.

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