18/05/2017

Hello Fresh: Prawn & Chorizo Spaghetti

We are back with a small Hello Fresh series (I guess) as you may know, we had purchased and tested the Hello Fresh boxes previously, and although they are great, they were a tad bit too pricey for us, but when they came back to us with their new prices, we decided to give them another shot.

As well as their new prices, they have changed their packaging for easier access and understanding, bigger and better instruction cards, so far so good.

All ingredients listed were included and instructions are their own.


We both love prawns and chorizo but we've never thought to add them together in a dish before and we are approving these flavours together! We will most definitely be keeping this recipe in mind to tweak and make our own!

Makes: 2 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients:

- 2 garlic cloves
-120g tiger prawns
- 200g spaghetti
- 1 pack chorzio
- Bunch flat leaf parsley
- 2 vine tomatoes
- 1/4 tsp chilli flakes
- 1 can tomato passata

Instructions:

1. Put a Large Saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Pick the parsley leaves from their stalks and finely chop (discard the stalks). Chop the prawns into small 1cm chunks and the vine tomato into 2cm cubes.


2. Cook the spaghetti in your pan of boiling water for 11 mins or until ‘al dente’. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.

3. Meanwhile, heat a little olive oil in a frying pan on medium-high heat. Add the garlic and chilli flakes. Cook for 30 seconds. TIP: Some like it hot but if you don't that's fine, just go easy on the chilli flakes!

4. Add the chorizo to the pan. Cook for 2 mins. Then add the prawns. Cook for a further 2 mins.

5. Tip in the passata. Let the mixture simmer on medium heat for 5 mins. Add the fresh tomato. Cook for another minute. Season with a pinch of salt and plenty of black pepper. TIP: The prawns are cooked when pink on the outside and opaque all the way through

6. Drain the pasta in a colander then tip it into the pan with the sauce. TIP: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Sprinkle over the parsley and toss everything together. Divide between bowls and ENJOY!

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8 comments

  1. Oh wow this looks amazing, think I will make it for my friend when she comes to mine next week. I haven't tried Hello Fresh but I feel as though it is everywhere!

    ReplyDelete
    Replies
    1. This is defo one we'd be making again, all thanks for Hello Fresh!

      Thank you for reading and commenting☺πŸ’“

      Delete
  2. When I did eat meat, chorizo was one of my biggest weaknesses, the flavour is just gorgeous! I still eat quite a lot of prawns though, they're just so versatile and you can do so much with them! Thanks for sharing your top tips as well as the recipe, this is why I love cooking using food blogs because you get a real person advising you on what to do, not just a faceless recipe book!

    Abbey 😘 www.abbeylouisarose.co.uk

    ReplyDelete
    Replies
    1. We don't have chorizo enough to be honest! I'm so happy that you read and create some our dishes!

      Thank you for reading and commenting☺πŸ’“

      Delete
  3. My fiancΓ© is a huge fan of prawns, so I shall definitely be passing this recipe on! I love your little tips as you go!
    Hayley X

    ReplyDelete
    Replies
    1. Prawns are the best (when you don't have to peel them yourself)

      Thank you for reading and commenting☺πŸ’“

      Delete
  4. I'm not the biggest fan of prawns personally as I'm vegan, but the rest of this dish sounds lovely! πŸŒΈπŸ’—✨

    With love, Alisha Valerie. x
    www.AlishaValerie.com | www.twitter.com/AlishaValerie

    ReplyDelete
    Replies
    1. I bet you could find so many other great alternatives to put instead!

      Thank you for reading and commenting☺πŸ’“

      Delete

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