Spicy Spanish Prawns

with Tagliatelle

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Instructions

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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.

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2 Prep

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

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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. 

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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 garlicchipotle (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. 

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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. 

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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

Number of people

Prawns 350 Grams
Tagliatelle pasta 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 1 Pieces
Tomato passata 200 Grams
Brown sugar 5 Grams
Cream cheese 80 Grams
Water 50 ML
Black pepper 1 Tsp
Rocket 20 Grams
Chilli flakes 2 Grams

This one's ready in no time!

Cooking Time: 30 min

Cals 786 · Prot 51 · Carbs 113 · Fat 17

Instructions

photo

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.

photo

2 Prep

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

photo

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. 

photo

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 garlicchipotle (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. 

photo

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. 

photo

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

Number of people

Prawns 350 Grams
Tagliatelle pasta 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 1 Pieces
Tomato passata 200 Grams
Brown sugar 5 Grams
Cream cheese 80 Grams
Water 50 ML
Black pepper 1 Tsp
Rocket 20 Grams
Chilli flakes 2 Grams
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