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
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Ingredients
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
Method
Linguine with garlic prawns & chorizo
- 1Cook pasta in a large saucepan of salted boiling water following packet directions until just tender. Drain, reserving 1 cup (250ml) of the cooking liquid.
- 2Meanwhile, 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.
- 3Add prawns, garlic, chilli, paprika and tomatoes to pan; cook, stirring occasionally, for 5 minutes or until prawns are just cooked through. Season to taste.
- 4Return 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.
- 5Divide pasta mixture among bowls or plates; serve with lemon cheeks. Sprinkle with small flat-leaf parsley leaves, if you like.
