HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn & Chorizo Spaghetti
Prawn & Chorizo Spaghetti

Prawn & Chorizo Spaghetti

with Fresh Tomato Sauce

Read more

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

Allergens:Cereals containing GlutenSulphitesCrustaceans

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 punnet(s)

Baby Plum Tomatoes

1 unit(s)


1 bunch(es)


60 grams


200 grams


(ContainsCereals containing Gluten)

1 sachet

Tomato Puree

1 pinch

Chilli Flakes

1 sachet

Red Wine Vinegar


150 milliliter(s)

Pasta Water

120 grams

King Prawns

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat13.0 g
of which saturates4.0 g
Carbohydrate86 g
of which sugars12.0 g
Protein58 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
download icondownload icon

Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives!


Heat a drizzle of oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some!) to the pan. Season with salt and pepper and give it all a good stir. Cover with a lid (or foil) then leave to cook until the onions are soft and the tomatoes have burst, 10-12 mins, stirring once or twice.


Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 mins. Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander, pop back in the pan, drizzle with a little olive oil and stir through to stop it sticking together.


After 10-12 mins, remove the lid from the frying pan and stir in the the garlic, tomato puree, a small pinch of chilli flakes (don't add all of them, you can add more later and they are spicy!) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the reserved pasta water for the sauce.


Add the prawns into the sauce, mix together and cook for a further 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle! Taste and season with more salt and pepper if necessary. Add some more chilli flakes here if you want to!


Once the prawns are cooked, mix the drained spaghetti into the sauce and add a splash of the water if it looks a little dry! Toss everything together well then remove from the heat. Mix the chives into the pasta then divide between your bowls. Buon Appetito!