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Tiger Prawn Linguine
Tiger Prawn Linguine

Tiger Prawn Linguine

with Chilli and Sun-Dried Tomato

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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. Ahhhh, food does bring out the romantic in us! 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
•Spicy
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 2 people

½

Onion

2

Garlic Clove

2

Flat Leaf Parsley

½

Sundried Tomatoes

1

Green Chilli

1

Chopped Tomatoes

200

Linguine

(Contains: Cereals containing gluten)

120

Tiger Prawns

(Contains: Crustaceans)

Nutritional information

/ per serving
Energy (kcal)497 kcal
Energy (kJ)2079 kJ
Fat1 g
Carbohydrate96 g
Protein26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Chop your vegetables
1

Boil a large pot of water. Peel and finely dice both the onion and the garlic. Finely chop the parsley. Finely dice the sun-dried tomato and chilli. Chop your prawns into the size of your ‘pinky’ fingernail.

Cook your garlic, onion, sun dried tomato and chilli on a low heat with some salt and pepper
2

Heat 1 tbsp of olive oil in a pan on medium heat. Once hot cook the garlic, onion and sun-dried tomato. Sprinkle on 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 ½ a tsp of sugar (if you have some). Mix in ¼ tsp salt and a few grinds of black pepper. Bubble away the mixture on a medium-low heat for around 10 mins until you have a nice thick sauce.

4

Cook your pasta in the boiling water with ½ tsp of salt for around 10 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 your sauce
5

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

Add your linguine to the sauce
6

Next, drop your drained pasta into the pan with the tomato sauce. Sprinkle over the parsley. If you’re feeling up to the task, 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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