This chorizo and prawn pasta is a very easy and tasty meal. This 8-ingredient recipe takes only 20 minutes from start to finish and makes a perfect mid-week dinner or lunch.
400gdried wholemeal pasta, spaghetti, linguine, tagliatelle or other
3tablespoonoil, from canned sundried tomatoes, or olive oil
120gSpanish chorizo
170gking prawns, raw
40gjarred sundried tomatoes
1red onion, or brown onion (roughly chopped)
1teaspoonpaprika
½teaspoonsmoked paprika
1teaspoonchili flakes, or 1-2 fresh chillies
2garlic cloves, peeled and finely chopped
For garnish
1lemon, zest and juice
1handfulfresh basil, or parsley, oregano (chopped)
salt, ground black pepper, to taste
Instructions
Cook the pasta according to the instructions on the packet.
Slice the chorizo and brown it in a pan (1-2 minutes on each side), add onion, paprika, smoked paprika and chili flakes, and sundried tomatoes. Fry for 5 minutes.
Score the prawns on the long side (2 mm deep), and add them (all at once) to the pan, add garlic, toss, and fry for 3-4 minutes or until the prawns turn pink.
Drain the pasta and mix it with the sauce. Add lemon zest and juice, chopped basil and serve.
Notes
Possible swaps:
Chorizo Iberico, smoked sausage(kielbasa) or salami (1:1 ratio) + 1 teaspoon paprika, and ½ teaspoon smoked paprika.
Cooked prawns - add them just for the last two minutes of cooking.
Alternatively, use white fish fillet in this recipe - cut it into dices and fry it at the start with the chorizo.
Dry-packed sundried tomatoes - pre-soak in hot water for min. 30 minutes, drain them before adding to the sauce
OR use fresh cherry tomatoes (150g).
Fresh parsley or oregano (1:1).
Top Tips, Reheating & StoragePlease see the post above the recipe card.