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Spicy Prawn Pasta

Spicy Prawn Pasta

With Chargrilled Courgettes

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Looking for a tasty midweek dinner option? Try cooking up our Spicy Prawn Pasta with Courgettes in just 20 minutes for a balanced and tasty meal.

Tags:RapidSpicyUnder 600 calories
Allergens:Cereals containing GlutenCeleryCrustaceans

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Spring Onion

2 clove

Garlic Clove

1 unit(s)

Red Chilli

200 grams


(ContainsCereals containing Gluten)

1 pack(s)

Tomato Passata

1 sachet

Sun-Dried Tomato Paste

1 sachet

Vegetable Stock Powder


1 pack(s)

King Prawns


Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2205 kJ
Energy (kcal)527 kcal
Fat4.0 g
of which saturates0.0 g
Carbohydrate90 g
of which sugars16.0 g
Protein31 g
Salt2.44 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. b) Trim the courgette then slice into rounds about 1cm thick. c) Trim the spring onions then slice thinly. d) Peel and grate the garlic (or use a garlic press). e) Halve the chilli lengthways, deseed then slice thinly.


a) Heat a large frying pan on a high heat (no oil). b) Once hot, add the courgette and cook on each side until starting to char, 2-3 mins per side. c) Remove from the pan to a chopping board and allow to cool.


a) Once the water for the pasta is boiling. b) Add the linguine and simmer until tender, 12 mins. c) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.


a) Meanwhile return the frying pan to medium high heat with a drizzle of oil. b) When hot, add the garlic and half of the chilli and cook, stirring, for 1 minute. c) Add the tomato passata, sun dried tomato paste, water (see ingredients for amount) and vegetable stock powder. d) Bring to the boil and simmer until thickened, 4-5 mins.


a) Add the prawns to prawns to the tomato sauce, stir together and simmer until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. b) Meanwhile, roughly chop up the courgette and add to a small bowl with the spring onion and remaining chilli.


a) Add the drained pasta to the pan of tomato sauce. b) Mix well to combined, then season to taste with salt and pepper. c) Share between your bowls. d) Spoon over the charred courgette. Enjoy!