This article was written for Annabel & Grace, which is now part of Rest Less.
To see my 29 year old son preparing this recipe was a pleasure because he never showed any interest in cooking when he was younger. When he moved to a flat in London, I suggested he tried Hello Fresh who very often have fabulous discounts if you’d like to give them a whirl. Anyhow, every week he receives his parcel of ingredients and recipes and, lo and behold, that’s what eventually got him enjoying cooking food from scratch. Although I’m sure he’s still very good friends with his Deliveroo courier!
Prawn and Chorizo Spaghetti: Satisfyingly Tasty Hello Fresh RecipeCourse: Main Meals, RecipesDifficulty: Easy
You can make this as mild or as spicy as you like. I like to offer a separate small dish of finely sliced red chilli for those who like it hot.
Punnet baby plum tomatoes
250g raw king prawns
Splash red wine vinegar
400g wheat spaghetti
Pinch chilli flakes
2 cloves garlic
Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives!
Heat a little oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some!). Add a good pinch of salt and pepper and mix it all up. Cover with a lid (or foil) then leave to cook until the onion is soft and the tomatoes have burst, stirring once or twice, 10-12 mins.
Meanwhile, add the spaghetti to the pan of boiling water and cook for 8 mins. Once cooked, reserve a ladleful of pasta water, then drain the pasta in a colander and drizzle with a little olive oil to stop it sticking together.
After 10-12 mins, remove the lid from the frying pan and stir in the garlic, tomato purée, a small pinch of chilli flakes (don’t add all of them, they are hot! You can add more later if required) and the red wine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the water (see ingredients for amount).
Add the prawns into to the sauce, mix together and cook for a further 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle! Taste and season with more salt and pepper if necessary. Add some more chilli here if you want to!
Once the prawns are cooked, stir the drained spaghetti into the sauce and add a splash of the reserved pasta water if it looks a little dry! Toss everything together well then remove from the heat. Mix the chives into the spaghetti then divide between your bowls. Buon Appetito!
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