with garlic and parsley
Peri peri prawns paired with delicious fresh pasta in a rich and silky sauce.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Onion
1 unit(s)
Parsley
5 grams
Prawns
320 grams
Fresh Tagliatelle
250 grams
Peri Peri Seasoning
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Vegetable Stock
1 sachet(s)
Grated Italian Style Hard Cheese
20 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
- Boil a large pot of salted water for the tagliatelle.
- Halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
- Add the onion, garlic and peri peri spice mix. Fry until softened, stirring occasionally, 4-5 mins.
- Pop in the chopped tomatoes, stock and prawns. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Cover and cook for 6-8 mins.
- When boiling, add the tagliatelle to the water and bring back to the boil.
- Cook until tender, 3-4 mins.
- Once cooked, reserve some pasta water and drain the pasta and pop back in the pot, off the heat.
- Add the pasta to the pan and toss to coat in the arrabbiata sauce.
- Add a splash of pasta water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.
- Divide the prawn tagliatelle between bowls.
- Scatter the cheese and parsley over the top.
2591
kJ
Energy (kJ)
619
kcal
Energy (kcal)
8.1
g
Fat
3.4
g
of which saturates
92.3
g
Carbohydrate
16.2
g
of which sugars
7.4
g
Dietary Fiber
42.3
g
Protein
7
mg
Cholesterol
5.85
g
Salt
