Chilli King Prawn Spaghetti

Name: Chilli King Prawn Spaghetti with Chilli and Sun-Dried Tomatoes
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 30 Sundried Tomatoes; 180 Spaghetti; 12 Red Wine Vinegar; 150 King Prawns; 1 Onion; 1 Finely Chopped Tomatoes; 2 Garlic Clove**; ½ Red Chilli; 1 Flat Leaf Parsley

with Chilli and Sun-Dried Tomatoes

Recipe Development TeamPublished on June 09, 2017

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Simple fresh flavours are combined in this dish to create something really special. Juicy prawns and tangy sun-dried tomatoes will transport you to the Mediterranean sunshine in the time it takes to cook spaghetti. Buon appetito!

Tags:

Spicy

Allergens:

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.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Sundried Tomatoes

180

Spaghetti

Red Wine Vinegar

(Contains: Sulphites)

150

King Prawns

(Contains: Crustaceans)

Onion

Finely Chopped Tomatoes

Garlic Clove**

Red Chilli

Flat Leaf Parsley

Nutritional information

Energy (kcal)505 kcal

Energy (kJ)2113 kJ

Fat3 g

of which saturates1 g

Carbohydrate87 g

of which sugars20 g

Protein28 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Grill Pan

•Strainer

•Large Frying Pan

•Bowl

Cooking Instructions and Tips

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Finely chop the sun-dried tomatoes. Halve the red chilli lengthways, deseed and finely chop.

Heat a good glug of oil in a frying pan on medium heat. Once hot, add the onion. Season with a pinch of salt and pepper. Stir and cook until the onion is soft, about 5 mins. Add the garlic, sun-dried tomatoes and as much chilli as you dare and cook for 2 more mins

Add the red wine vinegar and allow it to evaporate, then add the chopped tomatoes and a pinch of sugar (if you have some). Let the mixture simmer on medium-low heat until you have a nice thick sauce, about 10 mins.

Meanwhile, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Once the sauce has thickened, stir in the prawns and simmer for 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

Combine the pasta and sauce. Sprinkle over most of the parsley and toss everything together to mix thoroughly. Serve, sprinkled with the remaining parsley. Enjoy!