with Peas, Parmigiano Reggiano and Garlic Baguette
Our Easy King Prawn and Chorizo Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Allergens
Utensils
Tags
Demi Garlic Baguettes
2 unit(s)
Diced Chorizo
90 grams
King Prawns
225 grams
Creme Fraiche
75 grams
Tomato Passata
1 carton(s)
Red Wine Jus Paste
22 grams
Fresh Tagliatelle
250 grams
Peas
120 grams
Parmigiano Reggiano
40 grams
Wild Rocket
20 grams
Sugar
1 tsp
Water for the Sauce
300 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, 12-15 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). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
- 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 the peas and 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.
- Top with a handful of rocket leaves and a drizzle of oil.
- Slice and serve the garlic baguettes alongside.
5123
kJ
Energy (kJ)
1224
kcal
Energy (kcal)
55
g
Fat
23.6
g
of which saturates
130.7
g
Carbohydrate
16.1
g
of which sugars
11.4
g
Dietary Fibre
57.9
g
Protein
6.84
g
Salt
