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Prawn & Chorizo Spaghetti

Prawn & Chorizo Spaghetti

with Tomato Sauce and Chives

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This Prawn & Chorizo Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 unit(s)

Onion

1 bunch(es)

Chives

60 grams

Chorizo

180 grams

Spaghetti

(ContainsCereals containing gluten)

1 sachet

Tomato Puree

1 pinch

Chilli Flakes

1 sachet

Red Wine Vinegar

(ContainsSulphites)

150 grams

King Prawns

(ContainsCrustaceans)

Not included in your delivery

150 milliliter(s)

Reserved Pasta Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2308 kJ
Energy (kcal)552 kcal
Fat11.8 g
of which saturates3.8 g
Carbohydrate75.1 g
of which sugars10.1 g
Protein33.9 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Cutting board
Knife
Frying Pan
Lid
Colander
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with 1/2 tsp 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 (use scissors if easier).

2

Heat a large frying pan on medium-high heat (no oil).
When the pan is hot, add the chorizo and fry until it starts to brown, 2-3 mins. Lower the heat slightly, then stir in the tomatoes, onion and a knob of butter (if you have any). Add a drizzle of oil if it's a little dry, then season with salt and pepper.
Cover with a lid or foil, then cook, stirring occasionally, until the onions and tomatoes have softened, 10-12 mins.

3

Meanwhile, when your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander.
Pop back into the pan, drizzle with oil and stir through to stop it sticking together.

4

Once the veg has softened, remove the lid from the frying pan and stir in the garlic, tomato puree, a small pinch of chilli flakes (add less if you don't like heat) and red wine vinegar.
Bring to the boil, cook for 30 secs, then stir in the reserved pasta water and bring back to the boil.

5

Stir the prawns into the sauce and cook for another 3-4 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.
Taste and season with more salt and pepper if needed. Add some more chilli flakes if you'd like some more heat.

6

Once the prawns are cooked, add the cooked spaghetti to the sauce and toss together well. TIP: Add a splash of water to loosen the sauce if needed.
Remove from the heat, then stir through the chives. Divide the prawn spaghetti between your bowls and serve.
Enjoy!