Chorizo and prawn pasta

Michael Craig

Pasta is always one of our go-to carbs when we are entertaining. If we have enough time during the day we will make our own but for this recipe we used store-bought linguine. The beauty of this dish is that the chorizo imparts so much flavour that it seems like you have spent a long time working on the pasta sauce. A good quality chorizo will make all the difference.

For an easy but impressive dinner party serve it after our prep-ahead steak tartare and follow with this chilli chocolate mousse.

Ingredients

400 g	Linguine pasta (Main)
1 drizzle	Olive oil, for frying
6 cloves	Garlic, crushed
2 large	Chorizo sausages, cut into small cubes (Main)
24 medium	Prawns (Main)
1 cup	Cherry tomatoes, halved
1 Tbsp	Red wine vinegar
1	Lemon, juiced
½ cup	Basil leaves

Directions

1. Heat a large pot of salted water until it has come to a rolling boil and cook the pasta according to packet instructions. Drain the pasta and set aside.
2. In a large frying pan on a medium heat, add the olive oil and fry for about 1 minute until the garlic has softened.
3. Add the chorizo and prawns and fry for 3 minutes or until the oil has started to release from the chorizo. Stir in the tomatoes and red wine vinegar and cook another 3 minutes until the prawns have cooked through.
4. Add the pasta back in to the pan and toss through the sauce. Add the lemon juice and basil leaves, reserving some of the leaves as a garnish for serving. Season to taste.