HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChilli King Prawn Spaghetti
Chilli King Prawn Spaghetti

Chilli King Prawn Spaghetti

with Chilli and Sun-Dried Tomatoes

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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!

Allergens:CrustaceansSulphitesCereals containing Gluten

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Sundried Tomatoes

½ unit(s)

Red Chilli

150 grams

King Prawns


1 sachet

Red Wine Vinegar


1 pack(s)

Chopped Tomatoes

180 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate87 g
of which sugars20.0 g
Protein28 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Large Pan
Instructionsarrow up iconarrow up icon
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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!