Linguine with garlic prawns & chorizo

Herbs, lemon and a dash of chilli bring this garlicky prawn and pasta dish to life.

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Linguine with garlic prawns & chorizo
  • 400 gram linguine pasta
  • 2 tablespoon extra virgin olive oil
  • 250 gram cured chorizo sausages, sliced thinly
  • 500 gram uncooked large prawns, peeled and deveined, tails intact
  • 4 clove garlic, crushed
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 teaspoon smoked paprika
  • 250 gra, mixed cherry tomatoes, halved
  • 2 teaspoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • lemon cheeks, to serve


Linguine with garlic prawns & chorizo
  • 1
    Cook pasta in a large saucepan of salted boiling water following packet directions until just tender. Drain, reserving 1 cup (250ml) of the cooking liquid.
  • 2
    Meanwhile, heat 2 teaspoons of the oil in a large heavy-based frying pan over medium heat. Cook chorizo, turning, for 3 minutes or until browned; transfer to a plate.
  • 3
    Add prawns, garlic, chilli, paprika and tomatoes to pan; cook, stirring occasionally, for 5 minutes or until prawns are just cooked through. Season to taste.
  • 4
    Return chorizo to pan; add lemon rind, juice, pasta, parsley and remaining oil. Season. Add enough of the reserved pasta water to coat pasta; toss to coat.
  • 5
    Divide pasta mixture among bowls or plates; serve with lemon cheeks. Sprinkle with small flat-leaf parsley leaves, if you like.

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