Chorizo and King Prawn Linguine in Creamy Sauce
with Peas, Rocket and Balsamic Glaze
This Chorizo and King Prawn Linguine in Creamy Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
180
Linguine
(Contains Cereals containing gluten)
2
Garlic Clove
60
Diced Chorizo
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
120
Peas
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
300
King Prawns
(Contains Crustaceans)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, peel and grate the garlic (or use a garlic press).
Drain the prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Next, add the prawns and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Stir in the garlic and fry for 30 secs.
Stir the chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan.
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the sauce has thickened, stir in the peas and the hard Italian style cheese. Cook until the peas are piping hot, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Stir in the cooked pasta. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the creamy chorizo and prawn linguine between your bowls.
Top with a handful of rocket and drizzle over the balsamic glaze to finish.
Enjoy!
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