HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTiger Prawn Spaghetti
Tiger Prawn Spaghetti

Tiger Prawn Spaghetti

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 lunchtime 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:HealthyLactose 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


2 unit(s)

Garlic Clove

2 tbsp

Flat Leaf Parsley

2 tbsp

Sundried Tomatoes

1 tsp

Green Chilli

120 grams

Tiger Prawns


1 tin(s)

Chopped Tomatoes

180 grams

Wheat Spaghetti

(ContainsCereals containing gluten)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1991.584 kJ
Energy (kcal)476 kcal
Fat2.0 g
of which saturates0.6 g
Carbohydrate84 g
of which sugars0.0 g
Protein27 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pot
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a large pot of water. Peel and finely chop half the onion and the garlic. Finely chop the parsley. Finely chop the sun-dried tomatoes and the chilli. Chop your prawns to the size of your ‘pinky’ fingernail.


Heat 1 tbsp of olive oil in a frying pan on medium heat. Once hot, cook the onion, 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.


Add in the chopped tomatoes, ¼ 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.


Cook your pasta in the boiling water with ¼ tsp of salt for around 11 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.


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


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.


Serve and gobble immediately.