Creamy Prawn & Chorizo Spaghetti
with Lemon, Herb & Chilli Pangrattato
Bite-sized orecchiette pasta combines with sweet cherry tomatoes, smokey chorizo and meaty prawns to create a meal that feels a bit fancy. Add the pangrattato for crunch, the chilli for some heat, and dinner is complete.
We’ve replaced the orecchiette in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Snacking Tomatoes
½
lemon
1 packet
parsley
2 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
chilli flakes
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Tail-On Prawns
(Contains Crustacean;)
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until blistered, 15-20 minutes. • Meanwhile, bring a large saucepan of salted water to the boil. • Zest lemon to get a good pinch, then slice into wedges. • Finely chop parsley and garlic. • Roughly chop mild chorizo.
• While the tomatoes are roasting, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. • Add lemon zest, parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season to taste, then transfer to a small bowl.
• Cook spaghetti in the boiling water until just 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain orecchiette and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, turning occasionally, until almost golden, 4 minutes. • Add tail-on prawns and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium heat, then cook the butter and garlic until fragrant, 1 minute. Add light cooking cream, chicken style stock powder and baby spinach leaves. Cook until the sauce is thickened and the spinach is wilted, 2-3 minutes. • Add orecchiette, roasted cherry tomatoes, chorizo and prawns and a squeeze of lemon juice. Toss to combine. Season to taste.
TIP: Add a dash of pasta water to loosen the sauce if it's too thick!
• Divide the creamy prawn and chorizo orecchiette between bowls. • Top with the lemon, herb and chilli pangrattato. Serve with any remaining lemon wedges. Enjoy!