Prawn and Chorizo Pasta Recipe
This delicious and stupidly simple prawn and chorizo pasta doubles down on the Spanish influences of the sausage with the addition of sherry vinegar, a little smoked paprika and lots of parsley!
Servings 2 Servings
Calories 767kcal
Ingredients
- 250 g Prawns 9oz (Large shelled)
- 100 g Cooking Chorizo Sausage 4oz
- 1 Small-Medium Shallot 35g
- 200 g Dried Pasta 7oz (I use linguine)
- 3 Sun Dried Tomatoes
- ½ teaspoon Smoked Paprika
- 10 g Parsley ⅓ Cup
- 1-2 tablespoon Sherry Vinegar
- 2 tablespoon Olive Oil
- Salt for Boiling Pasta
Instructions
- If your prawns are frozen, place them in a sieve and run water over them for around 5 minutes to defrost them.
- Remove the skin from the chorizo sausage and then break up the sausage with your fingers into 1.5cm (½") chunks.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Dice the sun-dried tomatoes as finely as you can.
- Chop the parsley as finely as you like.
- Bring a 20cm (8") saucepan of water to a boil, and when the water is boiling, season with salt (1½ Tsp) for a pan this size. Add the pasta and cook until al dente, which is usually 30-60 seconds less than the instructions on the packet.
- Heat a 30cm (12") frying pan over a medium-high heat and add the olive oil. Throw in the shallots and soften for 2 minutes.
- Turn the heat up to high and add the chorizo and sun-dried tomatoes, then cook for 5 minutes.
- Add the prawns and cook for another 2-3 minutes.
- The pasta should now be cooked, drain it, reserving a little (75ml or ⅓ Cup) of the cooking water. Add the pasta to the pan with the chorizo and shrimp, along with the sherry vinegar.Toss everything to coat, stirring in as much of the pasta water needed to form a silky coating.
- Finally, sprinkle in the smoked paprika and parsley, combine and serve.
Video
Nutrition
Serving: 1 | Calories: 767kcal | Carbohydrates: 70g | Protein: 47g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 21g | Cholesterol: 294mg | Sodium: 1609mg | Fiber: 5g | Sugar: 4g
