Linguine with garlic prawns and chorizo
You'll have a tasty dinner on the table in no time with this garlic prawn and chorizo linguine, which takes an easy-breezy 25 minutes to pull together!
- 25 mins preparation
- Serves 4
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Ingredients
- 400 g linguine pasta
- 2 tbsp extra virgin olive oil
- 250 g cured chorizo sausages, thinly sliced
- 500 g uncooked large prawns, peeled, deveined, tails intact
- 4 garlic cloves, crushed
- 1 long red chilli, seeded, finely chopped
- 1 tsp smoked paprika
- 250 g mixed cherry tomatoes, halved
- 2 tsp finely grated lemon zest
- 1/3 cup lemon juice
- 1/3 cup finely chopped flat-leaf parsley, plus extra to serve
- lemon cheeks to serve
Method
- 1Cook pasta in a large saucepan of salted, boiling water following packet instructions until just tender. Drain, reserving 1 cup of the cooking liquid.
- 2Heat 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 tomato to pan. Cook, stirring occasionally, for 5 minutes or until prawns are just cooked through. Season to taste.
- 4Return chorizo to pan. Add lemon zest, 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 desired.
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