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Cheesy Alfredo Style and Prawn Linguine with Chorizo

Cheesy Alfredo Style and Prawn Linguine with Chorizo

with asparagus and spinach
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
873 kcal
Protein
: 
45.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Milk
  • Sulphites
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

180 grams

Dried Linguine

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

1 unit(s)

Onion

160 grams

Prawns

(Contains: Crustaceans)

2 unit(s)

Garlic

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Italian Herbs

5 grams

Chives

60 grams

Baby Spinach

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

90 grams

Chorizo

(Contains: Milk)

100 grams

Asparagus

Not included in your delivery

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3651 kJ
Energy (kcal)873 kcal
Fat39.7 g
of which saturates21 g
Carbohydrate82.4 g
of which sugars9.9 g
Dietary Fiber5 g
Protein45.1 g
Cholesterol14.4 mg
Salt4.7 g
Trans Fat0.2 g
Potassium226.3 mg
Calcium30 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Colander

Cooking steps

Make the Linguine
1
  • Boil a large pot of salted water for the linguine.
  • When boiling, add the linguine to the water and 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.

Prep the Veg
2
  • Meanwhile, halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Finely chop the chives (use scissors if you prefer).
  • Trim the bottom 1cm from the asparagus and discard. Chop into thirds.
Cook the Prawns and Chorizo
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the prawns, chorizo and onion. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
  • Cook until the prawns are pink and the onion has softened, 4-5 mins.
  • Add the garlic to the pan and fry until fragrant, 1 min.
Simmer the Sauce
4
  • Stir in the asparagus, creme fraiche, stock, Italian herbs and 75ml water (per 2P).
  • Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
  • Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.
  • Add the cheese and 1 tbsp butter (per 2P) and stir until both have melted, 1-2 mins.
Coat the Pasta
5
  • Stir the cooked linguine into the sauce along with half the chives.
  • Season with salt and pepper.

Tip: Loosen the sauce with a splash of water if required.

Finish and Serve
6
  • Share the cheesy Alfredo style prawn linguine between bowls.
  • Sprinkle with the remaining chives.
  • Finish with a drizzle of balsamic glaze.
Meal right image

Explore Similar Recipes

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