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Double Prawn and Tomato Linguine
Double Prawn and Tomato Linguine

Double Prawn and Tomato Linguine

with Charred Courgette and Chilli

This Double Prawn and Tomato Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Milk
Cereals containing gluten
Celery
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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1

Courgette

(May contain traces of: Celery)

1

Spring Onion

2

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

180

Linguine

(Contains: Cereals containing gluten)

1

Chilli Flakes

1

Tomato Passata

25

Sun-Dried Tomato Paste

10

Vegetable Stock Paste

(Contains: Celery)

300

King Prawns

(Contains: Crustaceans)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)584 kcal
Energy (kJ)2444 kJ
Fat10.9 g
of which saturates4.6 g
Carbohydrate76.5 g
of which sugars11.2 g
Protein43.1 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Medium Saucepan
Pan
Colander
Bowl

Instructions

Get Prepped
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Trim the courgette, then slice into thick 1cm rounds. Trim and thinly slice the spring onion.

c) Peel and grate the garlic (or use a garlic press). Grate the cheese.

Char the Courgette
2

a) Heat a large frying pan on high heat (no o il).

b) Once hot, add the courgette and cook until starting to char, 2-3 mins each side.

c) Transfer to a clean chopping board or plate and allow to cool.

Cook the Pasta
3

a) When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander.

c) Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

Make your Tomato Sauce
4

a) Meanwhile, put the (now empty) frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the garlic and a pinch of chilli flakes (use less if you'd prefer things milder - add more later if you'd like) and cook, stirring, for 1 min.

c) Stir in the tomato passata, sun-dried tomato paste, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened, 4-5 mins.

Add the Prawns
5

a) Once thickened, stir the prawns into the tomato sauce and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

b) Meanwhile, roughly chop the charred courgette rounds.

c) In a small bowl, mix together the chopped courgette, spring onion and a pinch of chilli flakes (use less if you'd prefer things milder).

Finish and Serve
6

a) Add the cooked pasta, cheese and half the charred courgette mixture to the sauce.

b) Mix well to combine, then season to taste with salt and pepper. Add a splash of water if it's a little thick.

c) Share the prawn linguine between your bowls, then spoon over the remaining charred courgette mixture to finish.

d) Enjoy!

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