FETTUCCINE WITH CHORIZO AND PRAWN
Garlic, olive oil, crisp chorizo and succulent prawns combine in this simple recipe of pasta with chorizo and prawn. Taking only 15 minutes to prepare it’s a delightfully rustic, tasty and simple recipe to have on hand. Serve with a fresh green salad for contrast and swap fettuccine for spaghetti or linguine.
250 g fettuccine
200 g dried chorizo, finely chopped
300 g prawns, peeled and deveined
3 tbsp good quality olive oil
2 large cloves garlic, finely chopped
2 tbsp fresh parsley, finely chopped
Cook the pasta in rapidly boiling water according to the packet instructions until al dente. Drain and reserve ½ cup of the cooking liquid.
In the meantime, heat the olive oil and cook finely chopped chorizo over high heat until it becomes crispy. Add the garlic, turn down the heat and cook for a couple of minutes. Add prawns and cook until they just turn pink. Season with a little salt and a good grind of black pepper. Add the drained pasta and stir through, adding some of the pasta cooking liquid until you get a good consistency. Toss through the parsley and serve drizzled with extra olive oil if you wish.