Smoky Prawn Spaghetti
with Charred Sweetcorn and Chilli
We love good Prawn Spaghetti With Sweetcorn & Chilli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 unit(s)
Onion
1 tin(s)
Sweetcorn
2 unit(s)
Garlic Clove
½ unit(s)
Red Bullet Chilli
1 bunch(es)
Flat Leaf Parsley
1 sachet
Vegetable Stock Powder
(ContainsCelery)1 pot(s)
Smoked Paprika
1 pack(s)
Tomato Passata
200 grams
Linguine
(ContainsGluten)150 grams
King Prawns
(ContainsCrustaceans)Not included in your delivery
150 milliliter(s)
Water for the Sauce
2 tbsp
Olive Oil for the Salsa
Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Whilst the water is coming up to the boil, Halve, peel and thinly slice the onion. Drain and rinse the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then slice thinly. Roughly chop the parsley (stalks and all).
Heat a large frying pan on a high heat. When hot add the sweetcorn and cook stirring frequently until charred and brown all over, 3-5 minutes. Transfer the sweetcorn to a bowl and give your pan a quick wash. Return the pan to a medium heat with a splash of oil. When hot, add the sliced onion and cook until soft, 4-5 mins.
Once the onion is soft, add the garlic and half the sliced chilli and cook for 1 minute. Add the water (see ingredients for amount), veg stock powder, smoked paprika and tomato passata. Bring to a simmer and cook until slightly thickened, 8-10 mins.
When the water for the pasta is boiling, add the linguine and boil for 12 mins. Once cooked, strain into a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.
When the sauce has reduced, Add the prawns and cook for 3-5 mins. IMPORTANT: The prawns are cooked when they are pink on the outside and opaque all the way through. Season to taste with salt and pepper. Add the parsley and the remaining chilli into the bowl with the charred corn. Season with salt and pepper and then stir in the olive oil (see ingredients for amount). Mix well.
Combine the pasta along with the sauce and half the corn salsa, reheat until piping hot. Share between your bowls. Spoon over the remaining salsa, enjoy!