with Parmigiano Reggiano and Garlic Baguette
Deliciously easy to cook, it only takes 3 steps to put this Easy King Prawn and Chorizo Tagliatelle on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Demi Garlic Baguettes
2 unit(s)
Diced Chorizo
90 grams
King Prawns
150 grams
Creme Fraiche
150 grams
Tomato Passata
1 carton(s)
Red Wine Jus Paste
22 grams
Fresh Tagliatelle
200 grams
Parmigiano Reggiano
40 grams
Sugar
1 tsp
Water for the Sauce
250 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Place the garlic baguettes onto baking tray. Bake on the middle shelf, 10-15 mins.
- Meanwhile, heat a drizzle of oil in a saucepan on high heat.
- Once hot, fry the chorizo and prawns for 2 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.
- Reduce the heat to medium. Stir in the creme fraiche, passata, red wine jus paste, sugar and water for the sauce (see pantry for both).
- Bring to a boil, then reduce the heat to a simmer.
- Stir in the tagliatelle. Simmer, 5-6 mins. IMPORTANT: Cook so the prawns are pink outside and opaque inside.
- Next, stir in half the cheese. Season with salt and pepper. Add a splash of water if needed.
- Share the tagliatelle between your bowls.
- Sprinkle over the remaining cheese.
- Slice and serve the garlic baguettes alongside.
- Enjoy!
4697
kJ
Energy (kJ)
1123
kcal
Energy (kcal)
65.5
g
Fat
30.2
g
of which saturates
92.3
g
Carbohydrate
14.5
g
of which sugars
5.7
g
Dietary Fibre
48.1
g
Protein
6.25
g
Salt
with Peas, Parmigiano Reggiano and Garlic Baguette
with Peas, Parmigiano Reggiano and Garlic Baguette
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