Prawn and Tomato Spaghetti
with Peas and Cheese
In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night 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 grams
Spaghetti
(Contains Cereals containing gluten)
150 grams
King Prawns
(Contains Crustaceans)
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Mixed Herbs
25 grams
Sun-Dried Tomato Paste
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the spaghetti cooks, drain the prawns.
b) Halve, peel and chop the onion into small pieces.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the prawns and onion. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic to the prawns and fry until fragrant, 1 min.
a) Stir in the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
b) Stir in the sun-dried tomato paste and peas and heat until piping hot, 1 min.
c) Mix in the butter (see pantry for amount) until melted.
a) Stir in the hard Italian style cheese, then taste the sauce and season with salt and pepper if needed.
b) Once ready, stir through the cooked spaghetti. Add a splash of water to loosen the sauce if needed.
a) Share the prawn spaghetti between your bowls.
Enjoy!
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