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Prawn and Chorizo Spaghetti

Prawn and Chorizo Spaghetti

with Sun-Dried Tomato Sauce

Family Friendly
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In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night too!

Allergens:CrustaceansCereals 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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

½ bunch(es)

Flat Leaf Parsley

1 pot(s)

Sundried Tomatoes

150 grams

King Prawns


200 grams

Dried Spaghetti

(ContainsCereals containing gluten)

60 grams


1 pack(s)

Tomato Passata

1 pinch

Chilli Flakes

1 sachet

Tomato Puree

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate88 g
of which sugars14.0 g
Protein37 g
Salt5.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pop the sundried tomatoes in a small bowl and cover in the boiling water (see ingredients for amount).


Add the spaghetti to your pan of boiling water and cook for 8 mins. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.


Meanwhile, heat a splash of olive oil in a frying pan on medium-high heat. Add the chorizo and cook until golden and the chorizo has released its fragrant oils. Drain and roughly chop the sundried tomatoes.


Add the garlic to the pan. Cook for 2 mins, then pour in the tomato passata, tomato puree and sundried tomatoes. Let the mixture simmer on medium heat for 5-6 mins.


Stir in the prawns, cook for a further 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Season to taste with salt and pepper.


Drain the pasta in a colander and add it to the pan with the sauce. Tip: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Toss everything together. Divide between bowls and finish with a sprinkling of parsley. For the adults, sprinkle over a pinch of chilli flakes to taste. Tip: Some like it hot, but if that's not you then go easy on the chilli! Enjoy!