Ultimate King Prawn and Chorizo Linguine
with Cheese, Garlic Ciabatta and Rocket Salad
Looking for a taste of everyday luxury? This Ultimate King Prawn and Chorizo Linguine is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
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)
225 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
Nutritional information
Utensils
Instructions
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 1/2 tsp salt for the linguine.
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.
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.
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).
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.
Add the cooked linguine and 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!
