Smoky Spiced King Prawn Spaghetti
with Asparagus, Peas and Italian Style Cheese
Ready in just 15 minutes, this Smoky Spiced King Prawn Spaghetti is full of flavour. Whilst the Central American inspired spices give some of the flavour, we're also using smoky base paste, made with smoked paprika and smoked salt, to bring rich smoky flavour to your dish.
Tags:
Calorie Smart
•Pescatarian
•High Protein
Allergens:
Cereals containing gluten
•Crustaceans
•Milk
•Egg
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Garlic Clove**
100 grams
Asparagus
180 grams
Spaghetti
(Contains: Cereals containing gluten)
150 grams
King Prawns
(Contains: Crustaceans)
1 carton(s)
Tomato Passata
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
1 sachet(s)
Smoky Base Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
•Garlic Press
•Medium Saucepan
•Kettle
Cooking Instructions and Tips
1
- Boil a full kettle. Meanwhile, peel and grate the garlic (or use a garlic press).
- Trim the asparagus and cut into thirds.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Add the asparagus to the spaghetti in the last 2-3 mins.
- Once cooked, drain and return to the pan. Drizzle over some olive oil.
2
- While the pasta cooks, drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the prawns, 2-3 mins.
- Add the garlic. Fry, another 30 secs.
3
- Stir in the passata, Central American style spice mix, veg stock paste, sugar and water for the sauce (see pantry).
- Bring to the boil, reduce the heat and simmer, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
- Stir in the smoky base paste, peas and butter (see pantry). Cook, 2-3 mins.
- Remove from the heat, stir in the cheese and season with salt and pepper.
4
- Toss the spaghetti and asparagus in the sauce. Add a splash more water if needed.
- Share between your serving bowls.
Enjoy!
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