Prep time: 5 mins
Cooking time: 20mins
Linguine pasta, 2 servings (about 240g)
1tbsp olive oil
100g chorizo, sliced
1 clove garlic, crushed
1tsp smoked paprika
Fresh Tiger prawns, 220g
½ fresh chilli, finely chopped (optional)
Salt & pepper to taste
½ lemon juice
A small bunch of freshly parsley, finely chopped
Cook pasta 2 minutes less than stated on the packet instructions. When draining, reserve 300ml water from the pasta and set aside. Drain the pasta and run under the cold water to stop it from cooking further.
Heat up 1tbsp olive oil in a pan. When the pan is hot, add sliced chorizo and cook on high heat for 2 minutes, tossing regularly, until the chorizo turns brown & crispy.
Add crushed garlic, smoked paprika and fresh chilli (if using) and cook over medium heat for another minute. Add the pasta into the pan, toss to combine with chorizo and spices and pour in 150ml of water reserved from cooking pasta. Cook over medium heat for 2 minutes to allow the flavours to mingle.
Now add the prawns to the pan and cook for 2-3 minutes until the prawns turn pink and are cooked through. Season with salt & pepper, add a squeeze of lime and fresh parsley and serve immediately.