Drop the pasta into salted boiling water and cook as per the packet instructions. Don’t drain the pasta water as you will use this in the sauce.

Heat a little bit of cooking oil in a large frying pan, cook the chorizo over a medium-high heat for a few minutes until it starts to turn crispy.

Add the prawns and the garlic and cook for another two minutes, stirring occasionally. The prawns should turn pink.

Use a ladle to add some of the pasta water into the pan, then add crème fraiche, the juice of ½ a lemon, grated parmesan and chopped parsley. Stir together.

Now add the pasta into the pan and toss to coat. If the sauce needs thickening then stir the pasta into the sauce over the heat. If it needs loosening up then add another ladle of pasta water.

Taste for seasoning then dish it up and finish with grated parmesan and some grated lemon zest (optional).