Spicy Spanish Prawns

with Tagliatelle
This one's ready in no time!
1,118 Reviews
Cals 764 · Prot 61 · Carbs 106 · Fat 10
Quick & Easy
Family-Friendly
Try Hello Chef Now
30 min
Spicy Spanish Prawns with Tagliatelle
This one's ready in no time!
1,118 Reviews
Cals 764 · Prot 61 · Carbs 106 · Fat 10
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Prawns 7*
350 Grams
Tagliatelle 5*10*
250 Grams
Shallots
1 Piece
Garlic cloves
4 Pieces
Olive oil
2 Tbsp
Salt
1 Tsp
Chipotle powder
2 Grams
Dried oregano
2 Grams
Tomato paste
30 Grams
Red vinegar
15 ML
Vegetable stock cube
0.5 Pieces
Tomato passata
200 Grams
Brown sugar
5 Grams
Cream cheese 4*
80 Grams
Water
50 ML
Black pepper
1 Tsp
Rocket
20 Grams
Chilli flakes
2 Grams

Allergens

*7 Crustaceans, *5 Eggs, *10 Wheat, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook tagliatelle

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.
Prep

2 Prep

Peel, halve and finely slice the shallots. Peel and finely slice the garlic.
Fry prawns

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.
Make sauce

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.
Toss

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.
Serve

6 Serve

Wash and dry the rocket. Serve it over the pasta and garnish with the chilli flakes (spicy!).
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