Description
This vibrant and flavorful Prawn and Chorizo Linguine is a quick and satisfying seafood pasta dish featuring succulent prawns, spicy chorizo, roasted red peppers, and a hint of chili, all tossed in a light garlic-infused olive oil sauce with parmesan and fresh parsley. Perfect for a delicious weeknight meal, it comes together in just 20 minutes and serves four.
Ingredients
Pasta
- 300 g dried linguine (or similar) (10 ½oz)
Seafood and Meat
- 800 g large raw prawns in shells (shelled and deveined, 1¾lb)
- 1 raw or cured chorizo sausage, sliced into half moons (130g/~4½oz)
Vegetables and Aromatics
- 3 cloves garlic, minced
- 2 large roasted red peppers in brine, drained and diced (200g / 7oz)
Other Ingredients
- 2 tablespoons extra virgin olive oil
- ¼-½ teaspoon chilli flakes (to taste)
- ⅓ cup lightly packed finely grated parmesan cheese (14g/½oz), plus more to serve
- ¼ cup chopped fresh parsley, plus more to serve
- 1 lemon
Instructions
- Prepare the Prawns: Remove the head and shell from the prawns. Slice about one-third of the way through along the back and scrape out the digestive tract. This technique helps the prawns cook faster and provides a more attractive presentation. Set them aside.
- Prep Ingredients: Ensure all ingredients are prepped and ready before you start cooking, as the recipe moves quickly.
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook according to the packet instructions or until just al dente. Before draining, reserve at least 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Cook the Chorizo: Heat the olive oil in a deep frying pan or skillet over medium-high heat. Add the chorizo slices and cook, turning frequently, for 3-4 minutes until the exterior is crispy and the chorizo has released its flavorful oil. Remove the chorizo from the pan but leave the oil in the pan.
- Cook the Prawns: Reduce the heat to medium and add the prepared prawns to the pan. Cook for 2 minutes until they start to turn pink.
- Add Aromatics and Peppers: Stir in the minced garlic, diced roasted red peppers, and chilli flakes. Cook for an additional 3-4 minutes until the prawns are just cooked through. If the pan starts to brown excessively, add a splash of the reserved pasta water and scrape the bottom of the pan to avoid burning.
- Combine Chorizo and Pasta: Return the cooked chorizo to the pan. Add the drained linguine and ½ cup of reserved pasta water. Toss everything well to combine and coat the pasta in the flavorful sauce.
- Add Parmesan and Adjust Seasoning: Toss the grated parmesan cheese through the pasta mixture. If the pasta looks dry, add an additional ¼ cup of reserved pasta water. Taste and add salt if needed.
- Finish the Dish: Remove the pan from heat. Squeeze in the juice of half a lemon and add the chopped parsley. Toss everything together and serve immediately. Garnish with extra parmesan and lemon wedges on the side.
- Enjoy and Share: Take a moment to leave a comment and rating to share your experience with the recipe.
Notes
- Using raw or cured chorizo will slightly change the flavor profile and cooking time. Adjust accordingly.
- Ensure prawns are properly deveined and cleaned for the best taste and texture.
- Reserve pasta water is essential to help create a silky sauce and adjust moisture levels.
- Adjust chilli flakes to your preferred spice tolerance.
- Fresh lemon juice brightens the dish and balances richness.
