Chorizo & Prawn Linguine
Crispy chorizo and juicy prawns tossed with garlic, chilli and linguine in a buttery white wine sauce.
I picked up some squid ink linguine while I was in Kefalonia recently and wanted to use it, but normal linguine or spaghetti will work perfectly!
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Ingredients
- 200 g squid ink linguine ordinary linguine is fine
- 120 g chorizo diced
- 200 g raw king prawns
- 3 cloves of garlic minced
- 1 red chilli sliced
- 150 ml dry white wine
- 25 g butter
- 1 lemon
- 10 g parsley chopped
Instructions
- Cook the linguine in a large pan of salted boiling water according to the packet instructions. Before draining, scoop out a mugful of the pasta water.
- Meanwhile, add the chorizo to a large frying pan over a medium-high heat. Cook for 2-3 minutes until it starts to crisp up and releases its oils.
- Add the prawns and cook for 1-2 minutes, then add the garlic and chilli and cook for a further 30 seconds.
- Pour in the white wine and let it bubble away for 1-2 minutes, until reduced by about half.
- Add the drained linguine to the pan along with the butter, the juice of half of the lemon, parsley, and a good splash of the reserved pasta water.
- Toss everything together over the heat until the butter melts and the pasta is coated in a glossy sauce. Add another splash of pasta water if it needs loosening.
- Taste for seasoning, then dish it up and finish with some lemon zest.