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Spicy Prawn and Chorizo Pasta

Spicy Prawn and Chorizo Pasta

With Chargrilled Courgettes

Custom recipe
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We love Prawn Pasta With Chargrilled Courgettes and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals 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 pinch

Chilli Flakes

30 grams

Mature Cheddar Cheese


200 grams


(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

1 sachet

Sun-Dried Tomato Paste

1 sachet

Vegetable Stock Powder


150 grams

King Prawns


90 grams


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3177 kJ
Energy (kcal)755 kcal
Fat9.0 g
of which saturates4.0 g
Carbohydrate90 g
of which sugars15.0 g
Protein45 g
Salt4.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) Trim the courgette then slice into rounds about 1cm thick. Trim the spring onions then slice thinly. c) Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese.


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 clean chopping board or plate and allow to cool.


a) Once the water for the pasta is boiling, add the linguine and simmer until tender, 12 mins. b) 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 chorizo, fry until the chorizo is golden, 2-3 mins. c) Add the garlic and a pinch of chilli flakes (use less if you don't like heat - you can always add more later if you want!) and cook, stirring, for 1 minute. d) Add the tomato passata, sun dried tomato paste, water (see ingredients for amount) and vegetable stock powder. e) Bring to the boil and simmer until thickened, 4-5 mins.


a) Add the 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 another pinch of chilli flakes (use less chilli if you don't like heat).


a) Add the drained pasta to the pan of tomato sauce along with the cheese. Mix well to combine, then season to taste with salt and pepper. Tip: Add a splash more water if the liquid has evaporated too much. b) Share between your bowls. Spoon over the charred courgette mixture. c) Enjoy!