The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn & Chorizo Casarecce with Sundried Tomato & Spinach
Turn your weeknight dinner into a special occasion with this restaurant-worthy pasta. Starring buttery responsibly-sourced king prawns and fiery hot cooking chorizo, simmering in a rich sundried tomato sauce. Brown rice casarecce pasta soak up all the flavour. Finish with a sprinkle of parsley and a squeeze of lemon for a refreshing lift.
Ready in 20
High protein
Serving size
Ingredients
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 80g baby spinach
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 110g baby tomatoes
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 582
Protein: 33g
Carbs: 57g
Fat: 25g
Ingredients
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 110g baby tomatoes (use half)
- 1 unwaxed lemon (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g baby spinach (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 587
Protein: 33g
Carbs: 58g
Fat: 25g
King Prawn & Chorizo Casarecce with Sundried Tomato & Spinach
Turn your weeknight dinner into a special occasion with this restaurant-worthy pasta. Starring buttery responsibly-sourced king prawns and fiery hot cooking chorizo, simmering in a rich sundried tomato sauce. Brown rice casarecce pasta soak up all the flavour. Finish with a sprinkle of parsley and a squeeze of lemon for a refreshing lift.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a grater, a measuring jug & a sieve
Fry the chorizo
- Slice each chorizo in half, then cut each half into 3 half-moons
- Heat the large frying pan on medium-high heat. Once hot, add the chorizo and fry for 5 mins, stirring frequently
Cook the pasta & finish the prep
- Add the casarecce to the saucepan and boil for 8-9 mins, until cooked. Reserve 100ml pasta water (50ml for 1 person), then drain
- Meanwhile, halve the tomatoes. Zest and quarter the lemon. Finely chop the parsley. Finely chop or crush the garlic. Rinse the spinach. Drain the prawns
Build the flavour
- Add the tomatoes, garlic, prawns and sundried tomato paste to the pan and fry for 2 mins
- Add the reserved pasta water and bring to the boil, then simmer on medium-high heat for 6 mins, until the prawns are pink and cooked through
- In the final minute, stir the spinach into the sauce and cook until wilted
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the pasta, half the parsley and the juice from half the lemon (or to taste) into the sauce. Season with salt and pepper
- Share the pasta between bowls. Sprinkle with the lemon zest and remaining parsley to finish. Garnish with the remaining lemon wedges, for squeezing over
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