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.
Romesco & Garlic Tiger Prawn Penne
Our juicy, sustainably sourced jumbo tiger prawns are a natural match for a pasta sauce rich in piquant garlic, fiery chilli and sweet romesco. Top with a garden-fresh combo of tenderstem and courgette.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli
- 120g brown rice penne (Eggs)
- 1 courgette
- 4 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 2 shallot
- 2 garlic clove
- 110g baby tomatoes
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 chilli (use half)
- 1 handful of fresh chives
Nutritional Information
Calories: 540
Protein: 29g
Carbs: 58g
Fat: 21g
Ingredients
- 2 shallot
- 120g brown rice penne (use half) (Eggs)
- 4 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 180g Tenderstem broccoli (use half)
- 1 courgette (use half)
- 1 handful of fresh chives (use half)
- 1 chilli (use a quarter)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 garlic clove
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 618
Protein: 32g
Carbs: 65g
Fat: 26g
Romesco & Garlic Tiger Prawn Penne
Our juicy, sustainably sourced jumbo tiger prawns are a natural match for a pasta sauce rich in piquant garlic, fiery chilli and sweet romesco. Top with a garden-fresh combo of tenderstem and courgette.
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Cooking Instructions
- Finely dice the shallots and the half chilli (remove the seeds for less heat). Finely chop or crush the garlic. Halve the tomatoes. Thinly slice the courgette into half-moons. Trim the broccoli and halve lengthways. Finely chop the chives.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked. Trim the broccoli and add to the saucepan in the final 3 mins of cooking. Drain together and reserve 100ml pasta water (50ml for 1 person).
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the shallots and cook for 2-3 mins. Add the garlic, chilli (to taste) and courgette and cook for 2-3 mins. Add the tomatoes, romesco and prawns and simmer for 5-6 mins, until the prawns are pale pink and cooked through.
- Add the cooked penne and broccoli, reserved pasta water and half the chives to the pan. Season to taste. Cook for 1-2 mins, tossing to combine.
- Serve the prawn penne on plates garnished with the remaining chives.
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