HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTiger Prawn And Chorizo Spaghetti
Tiger Prawn and Chorizo Spaghetti

Tiger Prawn and Chorizo Spaghetti

with Fresh Vine Tomatoes

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Favourite date-night restaurants - we’ve all got them. In the more heady days of his youth, Head Chef Patrick was particularly fond of a little Spanish eatery in Borough Market, where the food and the opportunity to try out a bit of foreign lingo always seemed to impress. He ended up going there so often that eventually he became best friends with the head chef and started to work in the kitchen at weekends. His favourite recipes included the beautiful Iberican combination of prawns and chorizo, which he uses here so that you can have date-night at home!

Tags:Lactose FreeSpicy
Allergens:CrustaceansCereals containing gluten

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

2 tbsp

Flat Leaf Parsley

120 grams

Tiger Prawns


2 unit(s)

Vine Tomatoes

180 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

¼ tsp

Chilli Flakes

1 unit(s)


1 unit(s)

Tomato Passata

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2794.9120000000003 kJ
Energy (kcal)668 kcal
Fat20.0 g
of which saturates4.5 g
Carbohydrate97 g
of which sugars0.0 g
Protein41 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a large pot of water with ¼ tsp of salt for the spaghetti. Peel and finely chop the garlic. Very, very finely chop the parsley. Chop the prawns into small chunks.


Peel and chop the tomatoes into 2cm cubes.


Cook the spaghetti in the boiling water for 11 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when cooked through but with a slight hint of firmness left in the middle. When you drain the pasta, keep 3 tbsp of water in case you need to loosen up the sauce with it.


Heat 1 tbsp of olive oil in a nonstick frying pan on medium-high heat. Once hot add in the garlic and chilli flakes for 30 seconds (adjust to taste). Next, add the chorizo and cook for 2 mins. Add the prawns and cook for a further 2 mins.


Add the tomato passata to the pan and let the mixture bubble away on medium heat for 5-8 mins. Add in the chopped tomatoes and cook for another minute. Season with a pinch of salt and plenty of black pepper. Tip: If the sauce is too thick by this point, add 3 tbsp of pasta water to loosen it up.


Drain the spaghetti and tip it into the pan. Sprinkle over the parsley and toss everything together.


Serve into bowls and enjoy!