Prawn and Cherry Tomato Linguine
with paprika and Parmigiano ReggianoCalories
:
686 kcalProtein
:
31.7g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Eat Me First
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Crustaceans
- Barley
- Mustard
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
110 grams
Creme Fraiche
(Contains: Milk)
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Paprika
(Contains: Mustard)
20 grams
Parmigiano Reggiano D.O.P
(Contains: Milk)
125 grams
Cherry Tomatoes
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)2870 kJ
Energy (kcal)686 kcal
Fat20.1 g
of which saturates11.9 g
Carbohydrate90.1 g
of which sugars20 g
Dietary Fiber7 g
Protein31.7 g
Cholesterol8.3 mg
Salt3.6 g
Potassium277.5 mg
Calcium138.6 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 your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- 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.
2
- 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 prawns until cooked through, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
3
- Add the onion to the pan and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add garlic, tomatoes, ½ tsp sugar (per 2P) and another pinch of salt. Fry until tomatoes are softened, 6-7 mins.
- Add the passata, creme fraiche, stock and paprika.
- Simmer until thickened, 4-5 mins. Season to taste with salt, pepper and sugar.
4
- 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 Parmigiano Reggiano.
