Spicy Spanish Prawns
with Tagliatelle
Instructions
1 Cook tagliatelle
Bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
2 Prep
Peel, halve and finely slice the shallots. Peel and finely slice the garlic.
3 Fry prawns
Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate.
4 Make sauce
Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the shallots and cook for 2 min. Add the garlic, chipotle (spicy!) and dried oregano and cook for another 1 min. Add the tomato paste, red vinegar, vegetable stock cube, tomato passata and brown sugar and simmer for 5 min. Add the cream cheese and cook for 1 min further or until fully dissolved.
5 Toss
Add the prawns, drained tagliatelle and 50/75/100 ml of the reserved pasta water to the pan. Season generously with black pepper and give everything a good mix up.
6 Serve
Wash and dry the rocket. Serve it over the pasta and garnish with the chilli flakes (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli flakes!
Pro tip
Don't overcook the prawns or they will go rubbery.
This one's ready in no time!
Cooking Time: 30 min
Cals 786 · Prot 51 · Carbs 113 · Fat 17
Ingredients
This one's ready in no time!
Cooking Time: 30 min
Cals 786 · Prot 51 · Carbs 113 · Fat 17
Instructions
1 Cook tagliatelle
Bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
2 Prep
Peel, halve and finely slice the shallots. Peel and finely slice the garlic.
3 Fry prawns
Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate.
4 Make sauce
Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the shallots and cook for 2 min. Add the garlic, chipotle (spicy!) and dried oregano and cook for another 1 min. Add the tomato paste, red vinegar, vegetable stock cube, tomato passata and brown sugar and simmer for 5 min. Add the cream cheese and cook for 1 min further or until fully dissolved.
5 Toss
Add the prawns, drained tagliatelle and 50/75/100 ml of the reserved pasta water to the pan. Season generously with black pepper and give everything a good mix up.
6 Serve
Wash and dry the rocket. Serve it over the pasta and garnish with the chilli flakes (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli flakes!
Pro tip
Don't overcook the prawns or they will go rubbery.
Ingredients
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