Prawn & Chorizo Pasta

My darling Rob went back to New Zealand for a couple of weeks and on his return brought me some recpipe cards from the local supermarket.   Not sure if he was hinting or just collecting…but he may (or may not) regret giving me ideas.

As always the basic recipe has been adapted to use local products, stock on hand and a bit of my own style… but the results of this recipe will go into my OMG, flash in a dash, suitable for company kind of recipes.  the actual instructions were written in a style that made the dish seem complex and overly fiddly to prepare…but really its simple if you are organised… so here is my version…. for 2 of us

  • 1 Cup Spiral pasta- dry
  • 2  Cloves Garlic
  • 1 Small hot chilli chopped finely
  • 250 g green prawn meat (tails removed)
  • 1 Chorizo Sausage (Sliced thinly)
  • ¼ Cup white wine
  • 200 grams cherry tomatos (or wedges of vine tomatos)
  • 1 Tablespoon Dried Basil leaves + 1 teaspoon Pesto
  • 1 lemon  – Grated Zest
  • 2 Tablesppons Olive Oil
  • 2 teaspoons grated parmesan cheese
  1. Get all the ingredients prepared into containers
    1. Prawns, Sliced Garlic, Chilli
    2. Chorizo Slices
    3. Tomato, Dry basil & Pesto
    4. Lemon rind
  2. Put a pot of salted water on to boil
    1. Add pasta when water is boiling, stir and leave to cook
    2. When al dente drain – set aside
  3. While pasta is cooking….Heat large frypan with 2 Tablesppons Olive Oil
  4. Fry Prawns, garlic and Chilli until prawns are pink
    1. Set prawns aside
  5. Add chorizo to frypan and cook until crisp
  6. Add wine to pan and reduce to a glaze
  7. Add tomato, Basil & Pesto – cook util tomatos start to soften
  8. Add prawns, lemon rind and pasta – toss gently until heated through
  9. Spoon into bowls and top with parmesan and cracked pepper
Prawn & Chorizo Pasta
Prawn & Chorizo Pasta

This is seriously amazing.  Spicy, fresh, healthy… and yummo!!

Delish with a glass of Chardonnay

Variation-

  • This dish would love a few fresh basil leaves or some baby spinach added with the lemon zest.  Mainly for colour.
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