Chorizo and Cherry Tomato Linguine with Prawns

Name: Chorizo and Cherry Tomato Linguine with Prawns with paprika and Italian cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Linguine; 125 grams Cherry Tomatoes; 1 unit(s) Onion; 2 unit(s) Garlic; 1 pack(s) Passata; 1 unit(s) Grated Italian Style Hard Cheese; 110 grams Creme Fraiche; 90 grams Chorizo; 1 sachet(s) Chicken Stock; 2 sachet(s) Paprika; 160 grams Prawns; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Oil; to taste Sugar

with paprika and Italian cheese

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Family Friendly

•Eat Me First

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Barley

•Mustard

•Crustaceans

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

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

125 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

90 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Wheat, Barley)

2 sachet(s)

Paprika

(Contains: Mustard)

160 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)3505 kJ

Energy (kcal)838 kcal

Fat31.6 g

of which saturates15.7 g

Carbohydrate92.3 g

of which sugars18.8 g

Dietary Fiber7 g

Protein40.3 g

Salt4 g

Potassium310.6 mg

Calcium25.3 mg

Iron0.5 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.

Utensils

•Grater

•Colander

Cooking Steps

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.