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King Prawn Linguine
King Prawn Linguine

King Prawn Linguine

with Chilli and Sun Dried Tomato

Recipe Development Team
Recipe Development TeamPublished on January 01, 2015
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If this dish were a place, it would be a sunny little fishing village somewhere on the coast of Sardinia. If it were a time, it would be an al fresco lunch on a sun-dappled terrace, with a cold bottle of rosé. For this dish we combined simple, light, fresh flavours to create a nostalgia-inducing recipe that will leave you plenty of time to get online and book your next holiday. Daydreams included as standard.

Tags:
Lactose Free
•Healthy
•Spicy
•Family Friendly
Allergens:
Cereals containing gluten
•Crustaceans

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

/ serving 4 people

2

Onion

4

Garlic Clove

4

Flat Leaf Parsley

3

Sundried Tomatoes

2

Green Chilli

2

Chopped Tomatoes

360

Linguine

(Contains: Cereals containing gluten)

250

Tiger Prawns

(Contains: Crustaceans)

Nutritional information

/ per serving
Energy (kcal)497 kcal
Energy (kJ)2079 kJ
Fat1 g
Carbohydrate26 g
Protein26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Pot
•Pan
•Bowl

Cooking Instructions and Tips

Finely chop parsley
1

Boil a large pot of water. Peel and finely dice both the onions and the garlic. Finely chop the parsley. Finely chop the sun-dried tomatoes and the chilli. Chop your prawns in half lengthways.

Fry onion, garlic, onion and sun-dried tomato
2

Heat 2 tbsp of olive oil in a frying pan on medium heat. Once hot cook the onions, garlic, and sun-dried tomatoes. Sprinkle in the chilli together with a pinch of salt and pepper. Cook for 5 mins and be careful not to let the ingredients burn.

3

Add in the tinned tomatoes, together with 1/2 tsp of sugar (if you have some). Mix in 1/4 tsp of salt and a few grinds of black pepper. Let the mixture bubble away on medium-low heat for around 10 mins, until you have a nice thick sauce.

4

Cook your pasta in the boiling water with 1/2 tsp of salt for around 6 mins. Once the pasta is ‘al dente’ drain it. Tip: ‘Al dente’ means it is cooked but there is just a hint of firmness left in the middle.

Cook prawns in sauce
5

Once your pasta sauce has thickened up, stir in the raw prawns and cook them for a few mins until they turn pink.

Add pasta to sauce
6

Next, drop your drained pasta into the pan with the tomato sauce. Sprinkle over the parsley, then toss the ingredients together to mix them. If you don’t fancy redecorating the kitchen, then you can always give it a good stir instead.

7

Serve and gobble immediately.

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