Friday, 10 June 2011

Prawn and Chorizo Linguine

This is now on my top ten dish list. Quick, luxurious and requiring only a handful of ingredients. My kind of food. The flavour combo of prawn and chorizo might sound unlikely to some but it's a total winner.


For 2 hungry people:

150-200g raw king prawns, sliced lengthways in half
2-3 inches of a good chorizo sausage, finely diced
Linguine (enough for 2 people)
Handful of cherry tomatoes, quartered
Handful of basil, roughly chopped
Large red chilli, finely chopped
Clove of garlic, minced/crushed
Glug of cream (1-2 tbsp)

Cut the prawns in half along their length - this is optional but I like how the halves spiral up in the heat, it's very cute. Put in a bowl with a finely chopped red chilli (with or without seeds, depending on your heat preference) and a minced clove of garlic. Leave aside to mingle while you put the linguine on to cook.

Dice your chorizo into small pieces. Quarter your cherry tomatoes. Finely chop your chillies. Chop your basil.

They key now is to cook quickly. No dilly dallying. Heat a glug of olive oil in a saucepan on a medium flame. Throw in the chorizo and cook for about a minute, until the oil turns red. Add tomatoes and cook for 1-2 minutes, letting them cook down a bit but they should still hold their shape. Add the prawns and cook for 2 minutes until they curl up and turn pink. The tomatoes will cook down quickly with the liquid from the prawns and the sauce should be shiny and orange. Quickly stir in the chopped basil and cream. Take off the heat, add the cooked linguine and stir so the pasta is coated with the sauce. Serve immediately with a grind of black pepper and a scattering of basil leaves. Scrummy heaven in a bowl. And in under 20 mins.

See photos below for a blow by blow.










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3 comments:

  1. I made this last night and it was absolutely fantastic! It's a very quick and tasty meal, perfect for a mid-week treat.

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  2. Just cooked this, when I saw the recipe I thought it would taste like heaven, when I ate it I realised that it was even better!

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