Ultimate King Prawn and Chorizo Linguine
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Ultimate King Prawn and Chorizo Linguine

Ultimate King Prawn and Chorizo Linguine

with Cheese, Garlic Ciabatta and Rocket Salad

Allergens:
Sulphites
Cereals containing gluten
Celery
Crustaceans
Milk
Egg

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Medium Tomato

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

3 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 bunch(es)

Chives

180 grams

Linguine

(Contains Cereals containing gluten)

60 grams

Diced Chorizo

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

King Prawns

(Contains Crustaceans)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40 grams

Wild Rocket

Not included in your delivery

2 tbsp

Olive Oil

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3369 kJ
Energy (kcal)805 kcal
Fat26.1 g
of which saturates7.9 g
Carbohydrate100.8 g
of which sugars15.1 g
Protein41.1 g
Salt4.83 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Medium Bowl
Knife
Large Saucepan
Colander
Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the tomato into 1cm chunks. Pop into a mixing bowl and drizzle over the balsamic glaze and half the olive oil (see pantry for amount). Season with salt and pepper, mix well, then set aside. 

Peel and grate the garlic (or use a garlic press). Halve the ciabatta.

Finely chop the chives (use scissors if easier).

Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.

2

When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

3

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. 

Add half the garlic and cook for 30 secs.

4

Stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then turn the heat down and simmer for 3-4 mins.

Meanwhile, lay the ciabatta, cut-side up, onto a baking tray. Spread over the remaining garlic and drizzle with the remaining olive oil (see pantry for amount).

5

Bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins.

Meanwhile, drain the prawns and pat dry with kitchen paper.

Bring the sauce to a boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, add a splash of water to loosen if needed.

6

Add the cooked linguine and the grated hard Italian style cheese to the sauce. Stir together, then taste and season with salt and pepper if needed.

Add the rocket to the bowl of tomatoes and toss to coat. 

Share your ultimate prawn and chorizo linguine between your bowls and sprinkle over the chives.

Serve with the garlic ciabatta cut diagonally into triangles and the salad alongside.

Enjoy!

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