Prawn and chorizo pasta

This prawn and chorizo pasta offers a perfect mix of sweet and smoky flavour. The prawn brings a lighter, more delicate touch, whilst the chorizo gives the dish a richness. Plus, the fat from the chorizo is great for creating the sauce base!

This one is from BBC Food and it’s super easy to prep and make, mixing lots of flavours in a way that feels warm and comforting. Perfect for spring!

Ingredients

These are the ingredients to make one portion of prawn and chorizo pasta, but you can scale up as you wish.

• 3 raw tiger prawns
• 100g pasta, such as linguine or tagliatelle
• 75grams of chorizo
• 1 chopped tomato
• 1/2 tablespoon of red wine vinegar
• 1 tablespoon of olive oil
• 1 garlic clove, salt and pepper, a drizzle of lime juice

Method

1. Cook the pasta according to the instructions on the pack. Whilst this is cooking, cut the chorizo into small cubes. Then, drain the pasta and set aside for later.
2. Heat a tablespoon of olive oil in a frying pan, and fry your garlic for a minute or so. Add the chorizo and prawns together, frying for a further couple of minutes until the mix is golden brown.
3. Then, add your chopped tomato and red wine vinegar, cooking for another couple of minutes. Your mixture should thicken as the prawns are cooked through, looking pink and opaque.
4. Take the pan off the heat before adding your pasta back in. Give everything a good mix to coat the pasta in your sauce.
5. Season with lime juice and salt and pepper. When serving, you can drizzle some olive oil over the plate for extra taste!

Looking for pudding? Have a look at Chef John’s gluten free chocolate cakes!