Name: Chorizo and Prawn Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Pasta
Ingredients: 250g deshelled and deveined king prawns (see note 1); 1/2 red chilli, finely chopped (see note 2); 1 clove garlic, finely chopped; 1 tbsp freshly squeezed lemon juice; 1 tbsp olive oil; 150g dry linguine (see note 3); 100g thinly sliced chorizo; 1 tsp smoked paprika; 60g frozen peas; 2 tbsp single or whipping cream (see note 4); 1 tbsp freshly chopped parsley (see note 5)

Question 1

What type of chorizo should I use?

Accepted Answer

This recipe uses the popular variety of Spanish chorizo, which you'll find in most supermarkets across the UK. This cured meat doesn't need to be cooked before eating - just heat up and serve! You may also come across Mexican style pork sausage that is raw but has an incredible flavour. You can use either variety, but if you use uncooked Mexican chorizo you'll need to add an extra minute or two of cooking time.

Question 2

What pasta is best for this recipe?

Accepted Answer

Piquant, garlicy and lightly creamy, this pasta has a smooth yet minimal sauce that clings nicely to long pasta like spaghetti or linguine. Thicker ribbons such as tagliatelle are also a good option if you want a 'meatier' pasta.

While typically used in dishes with thicker sauces to capture the chunks, pasta shells or hollow varieties such as rigatoni can also be used. It really is a case of personal preference. Smaller shapes like fusilli are also a great choice as they will help trap the sauce in the grooves.

Want something a bit different? Try using gnocchi to add a soft, pillowy texture. You can try your hand at making your own with leftover potatoes - plus it freezes really well!

Question 3

What can I serve it with?

Accepted Answer

This chorizo and prawn pasta is so good you can enjoy it on its own, but you can also try adding some side dishes to mix things up. A simple crisp salad or crusty bread will do the trick! Or try one of these options for an extra tasty meal:

•	Roasted tenderstem broccoli
•	Garlic pizza bread
•	Courgette salad
•	Healthy kale coleslaw
•	Mediterranean roasted vegetables

Question 4

What's all the hype about pasta water?

Accepted Answer

The starch that’s released when cooking pasta comes with an added bonus! When you add this to your dish, it helps emulsify and transform the juices into a silky and luxurious sauce. Plus, if you used an ample amount of salt in the water during boiling then the flavour will be enhanced as well.

The easiest way to retain the starchy water is to scoop out a mugful before draining the pasta (you don't usually need too much of it for it to work its magic). Or you can use a spider strainer or slotted spoon to remove the pasta and retain the water.

Question 5

Recipe Tips

Accepted Answer

Want perfect results, every time? Follow these tips to elevate your pasta to the next level!

•	Don't scrimp on the salt in the pasta water: A lot of the salt will be retained in the water, so you need enough to make sure that flavour is transferred to the pasta.
•	Use a large pan when cooking the pasta. It needs to have room to move around in the pan to prevent it from clumping and sticking together.
•	Cook the pasta for a minute or two less than the package instructions. Pasta is always best served 'al dente' with a little bite. You're also adding the cooked pasta to the frying pan in this recipe, to coat it in the sauce. Therefore, it will continue to cook, so make sure not to overdo it.

Chorizo and Prawn Pasta

Description

Ingredients

Instructions

Notes

Nutrition