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 Bread 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.

Allergens:
Cereals containing gluten
Sulphites
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

2 unit(s)

Demi Garlic Baguettes

(Contains Cereals containing gluten May contain Sesame)

180 grams

Linguine

(Contains Cereals containing gluten)

60 grams

Diced Chorizo

2 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

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

1 tbsp

Oil for the Tomatoes

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)4052 kJ
Energy (kcal)968 kcal
Fat36.8 g
of which saturates11.7 g
Carbohydrate121.9 g
of which sugars17.8 g
Protein41.9 g
Salt5.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Pan
Grater
Medium Bowl
Knife

Instructions

1

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

Place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

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.

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. 

3

Meanwhile, peel and grate the garlic (or use a garlic press).

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

Add the garlic to the chorizo 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.

5

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 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.

Serve with the garlic bread and salad alongside.

Enjoy!

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