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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 FreeSpicy
Allergens:Cereals containing glutenCrustaceans

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 Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

½ unit(s)

Onion

2 unit(s)

Garlic Clove

2 tbsp

Flat Leaf Parsley

½ tbsp

Sundried Tomatoes

1 tsp

Green Chilli

1 tin(s)

Chopped Tomatoes

200 grams

Linguine

(ContainsCereals containing gluten)

120 grams

Tiger Prawns

(ContainsCrustaceans)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2079.448 kJ
Energy (kcal)497 kcal
Fat1.0 g
of which saturates0.0 g
Carbohydrate96 g
of which sugars0.0 g
Protein26 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.