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 |
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Directions
- 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.
- In a large frying pan on a medium heat, add the olive oil and fry for about 1 minute until the garlic has softened.
- 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.
- 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.
