We love seafood and we love pasta, so why not combine them together? This classic dish is perfect for family gatherings, those romantic date nights or even as a midweek meal. It's quick, easy and absolutely delicious.
This recipe serves four and, for those pescartarians out there, can be made without the chorizo.
INGREDIENTS:
- 400 grams spaghetti
- 2 tablespoons olive oil, plus extra to drizzle
- 1–2 cured chorizo sausages, sliced
- 20 large raw peeled prawns (I allow 5 per person)
- 2 cloves garlic, crushed
- ½ teaspoon chilli flakes
- zest 1 lemon
- juice 1 lemon
- small handful parsley, chopped
- sea salt and ground pepper
METHOD:
Cook the spaghetti in plenty of boiling salted water until al dente. Drain, place back in the saucepan, drizzle with a little olive oil and toss through. Cover to keep hot.
Heat the oil in a large sauté pan and add the chorizo. Cook for a few minutes until lightly golden, then remove with a slotted spoon and set aside.
Add the prawns, season and cook for 2 minutes. Add the garlic, chilli, lemon zest and juice and the chorizo and stir until the prawns are just cooked. Stir in the parsley and the hot spaghetti.
Divide between warm serving bowls and top with a drizzle of oil and a grind of pepper.
This recipe was sourced from
dish.co.
