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Prawn & Chorizo Spaghetti
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Prawn & Chorizo Spaghetti

Prawn & Chorizo Spaghetti

with Fresh Tomato Sauce and Chilli Flakes

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 gluten
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 Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove

125

Baby Plum Tomatoes

1

Onion

60

Chorizo

180

Spaghetti

(Contains Cereals containing gluten)

30

Tomato Puree

1

Chilli Flakes

Red Chilli Flakes

12

Red Wine Vinegar

(Contains Sulphites)

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

150

Reserved Pasta Water

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Nutritional information

Energy (kcal)579 kcal
Energy (kJ)2424 kJ
Fat13.8 g
of which saturates4.6 g
Carbohydrate78.6 g
of which sugars12.3 g
Protein34.4 g
Salt2.87 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Grill Pan
Lid
Colander

Instructions

Get Prepped
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.

Start the Sauce
2

Heat a large frying pan on medium-high heat (no oil). Once hot 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.

Cook the Spaghetti
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.

Simmer the Flavours
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.

Add the Prawns
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.

Finish and Serve
6

Once the prawns are cooked, add the cooked spaghetti to the sauce and toss together well. Add a splash of water to loosen the sauce if needed, then remove from the heat.
Share the prawn spaghetti between your bowls and serve. Enjoy!