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I fancied trying a few new dishes and I feel the best way to do so is to go on Gousto and order a few meals.
HOW IT COMES: It comes in a cardboard box with ice packs, all the dry products come in their very own paper bag. There was a free MOJU shot which I love, I have the dosing bottle
PREPARATION TIME:
2o minutes
INGREDIENTS:
3 garlic cloves
10g parsley
50g baby leaf salad
1 lemon
1 red chilli
190g linguine
171g raw peeled king prawns
125g cherry tomatoes
2 spring onions
NUTRITION (per serving):
Energy (kJ) - 1794
Energy (kcal) - 425
Fat - 2.3g
Of which saturates - 0.6g
Carbohydrate - 73.6g
Of which sugars - 6.1g
Dietary Fiber - 4.7g
Protein - 25.9g
Salt - 0.58g
INSTRUCTIONS:
STEP 1: Boil a kettle, then peel and finely chop (or grate) the garlic. Boil a kettle, then peel and finely chop (or grate) the garlic. Trim, then chop the spring onions roughly. Cut the red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly.
STEP 2: Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain the cooked linguine, reserving a cup of the starchy pasta water.
STEP 3: Mix the chopped chilli (can't handle the heat? Go easy!) and spring onion together and chop them until you are left with a finely chopped mixture – this is your chilli & spring onion mixture.
STEP 4: Heat a large, wide-based pan (preferably non-stick) with 3 tbsp olive oil over a medium heat. Once hot, add the chilli & spring onion mixture to the pan with a generous pinch of salt and cook for 2 min or until it begins to soften. Drain the king prawns, then add them to the pan along with the chopped garlic and cook for 4-5 min or until the prawns are cooked through.
STEP 5: While the prawns are cooking, cut the lemon in half. Chop the parsley finely, including the stalks. Chop the cherry tomatoes in half. (I didn't do the tomato part because I hate tomatoes).
STEP 6: Once the prawns are cooked, add the drained linguine to the pan with a couple of splashes of reserved starchy pasta water. Season with a generous pinch of salt and pepper. Squeeze in the juice of 1/2 lemon and stir until the sauce sticks to the linguine – this is your king prawn, garlic & chilli linguine.
STEP 7: Remove from the heat and stir through the chopped parsley. Cut the remaining lemon into wedges. Wash the baby leaf salad, then pat it dry with kitchen paper. Add the baby leaf salad and chopped tomatoes to a bowl with a little drizzle of olive oil and a crack of black pepper and give everything a good mix up – this is your baby leaf & tomato salad. Serve the king prawn, garlic & chilli linguine in bowls with the baby leaf & tomato salad. Garnish with a lemon wedge. Drizzle with a little olive oil and season with plenty of black pepper. Enjoy!
I love this dish, my favourite dish so far and if you look at the date I tried this and the date it is being published I have actually remade this dish.
Purchased from: Gousto
Star Rating: 5/5
Date Tried: Sunday 9th October 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
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