GARLIC PRAWN, CHORIZO AND CHERRY TOMATO SPAGHETTI
Serves
4
Preparation
10
minutesCooking Time
15
minutesIngredients
350 g 350 spaghetti
1/4 cup 1/4 extra virgin olive oil plus extra to serve
1 1 chorizo sausage, finely chopped
500 g 500 raw prawn meat (once peeled) – we used banana prawns here but you can swap prawns for crab meat, scallops or even fish
4 4 garlic cloves, crushed
1/2 tsp 1/2 dried chilli flakes
1/2 cup 1/2 dry white wine
200 g 200 grape tomatoes, halve half the tomatoes lengthways
Sea salt and freshly ground black pepper
1 cup 1 flat-leaf parsley leaves, chopped
1 Tbsp 1 finely grated lemon zest Lemon wedges, to serve
Method
- Cook spaghetti following packet directions in a large saucepan of boiling water until al dente (with a slight bite).
- While spaghetti is cooking, heat 2 tsp oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring often, for 3 minutes or until golden and crisp. Transfer to a plate.
- Add 2 ½ Tbsp oil to the pan and heat over medium-high heat. Add prawns, garlic and chilli flakes. Cook, tossing occasionally, for 1 minute.
- Add wine and tomatoes. Cook for 2 minutes until sizzling and tomatoes soften.
- Drain spaghetti and return to the pan.
- Add prawn mixture and chorizo. Season. Toss over medium heat to combine. Toss through parsley.
- Arrange on serving plates, drizzle with extra virgin olive oil.
- Serve with lemon zest and wedges.
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