Prawn and Chorizo Linguine in Creamy Sauce
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Prawn and Chorizo Linguine in Creamy Sauce

Prawn and Chorizo Linguine in Creamy Sauce

with Peas, Rocket and Balsamic Glaze

Tags:
Family Friendly
Quick
Allergens:
Cereals containing gluten
Milk
Egg
Sulphites
Crustaceans

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Linguine

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

60 grams

Diced Chorizo

10 grams

Chicken Stock Paste

150 grams

UHT Cooking Cream

(Contains Milk)

120 grams

Peas

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3439 kJ
Energy (kcal)822 kcal
Fat38.6 g
of which saturates23.1 g
Carbohydrate78.9 g
of which sugars12.1 g
Protein38 g
Salt3.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Grater
Large Frying Pan
Colander

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

2

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

3

a) Once the oil is hot, add the prawns and chorizo to the pan and fry the prawns are almost cooked through, 3-4 mins. 

b) Next, add the garlic and stir-fry for 30 secs. 

4

a) Stir the chicken stock paste, double cream and water for the sauce (see pantry for amount) into the pan.

b) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

5

a) Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins. 

b) Stir in the cooked pasta. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick. 

6

a) Share the creamy prawn and chorizo linguine between your bowls.

b) Top with a handful of rocket and drizzle over the balsamic glaze to finish.

Enjoy!

7

Step 3 MOD: If you’re adding prawns, add them to the pan with the chorizo. Fry for the same amount of time, the prawns will cook through in the sauce. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.