Prawns and chorizo. Two of my favourite things. And Linguine, my favourite Pasta. The kids will love this as much a the grown ups. Add the chilli once you have served the kids. And serve with crusty sourdough to soak up the liquid. This is a really good, quick supper – it takes as long as the pasta takes to cook and is made up entirely of store cupboard and fridge staples in our house. This serves 2 grown ups and one child generously.
You will need –
- 200g cooked king prawns (de-frosted if frozen)
- 50g sliced chorizo
- 80g dried linguine (per person)
- 2 shallots, finely sliced
- 1 clove garlic crushed
- 50g butter/or 1 tablespoon olive oil
- 1 x cup chicken stock/ or 1 glass of white wine (i don’t drink so I use stock)
- 1 handful chopped fresh parsley
- 1 teaspoon dried chilli flakes
- Salt and pepper to taste
- a squeeze of fresh lime
- Put a large pan of salted water onto boil for the pasta. Cook the pasta for 10 mins, drain and set aside.
- Meanwhile, heat the butter or oil in a large heavy based frying pan. Add the garlic and shallots and cook gently until sort – but not coloured.
- Add the chorizo and cook till browning, about 2-3 mins. Add the prawns.
- At this point, add the wine or stock, it will bubble wildly. Turn it right now and let it simmer for about 5 mins, stirring gently. Season with Salt and pepper.
- The pasta will be ready now if its not already sitting there – drain and add to the frying pan with everything else. Stir gently until all of the sauce and pasta are well mixed.
- Finally, sprinkle over the parsley and chilli (if using). Squeeze over some lime juice.
- Serve in large flat dishes with nice bread