with paprika and Italian cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Creme Fraiche
110 grams
Onion
1 unit(s)
Dried Linguine
180 grams
Prawns
160 grams
Cherry Tomatoes
125 grams
Chicken Stock
1 sachet(s)
Chorizo
90 grams
Paprika
2 sachet(s)
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
20 grams
Passata
1 pack(s)
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a large pan over medium-high heat (no oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add prawns, garlic, tomatoes, ½ tsp sugar (per 2P) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.The prawns are cooked when pink on the outside and opaque in the middle.
- Add the passata, creme fraiche, stock and paprika.
- Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
- Loosen the sauce with a splash of water if necessary.
- Toss the linguine through the sauce to coat and warm through.
- Divide your pasta between deep plates or bowls.
- Finish with a sprinkling of cheese.
3486
kJ
Energy (kJ)
833
kcal
Energy (kcal)
31
g
Fat
15.1
g
of which saturates
92.5
g
Carbohydrate
19
g
of which sugars
7
g
Dietary Fiber
37.3
g
Protein
0
mg
Cholesterol
4.97
g
Salt
