Prawn & Chorizo Linguine

• Linguine(320 g)
• King Prawns(300 g)
• Chorizo(180 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Chili flakes(½ tsp)
• Tomato paste(1 tbsp)
• Cherry Tomatoes(250 g)
• White Wine(80 ml)optional
• Parmesan(40 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Finely chop {Onion}, thinly slice {Garlic}, halve {Cherry Tomatoes}, finely chop {Fresh parsley}, and cut {Chorizo} into bite-size pieces. Pat {Prawns} dry and season with {Black pepper}.

   ~10 min

2. 2

   Cook {Linguine} in the boiling water until just shy of al dente, about 9 minutes. Reserve 200ml pasta water, then drain.

   ~9 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan over medium-high heat. Add {Chorizo} and cook until the fat renders and the edges turn golden, 3 minutes. Stir in {Onion} and cook for 2 minutes until softened.

   ~5 min

4. 4

   Add {Garlic}, {Chili flakes}, and {Tomato paste}. Cook for 1 minute, then add {Cherry Tomatoes} and {White Wine}. Simmer for 3 minutes until the tomatoes soften and the sauce turns glossy.

   ~4 min

5. 5

   Add {Prawns}, {Salt}, and half the {Fresh parsley}. Cook for 2 minutes, stirring, until the prawns are pink and just cooked through.

   ~2 min

6. 6

   Add the drained {Linguine}, 120ml reserved pasta water, most of the {Parmesan}, and the zest and juice of half the {Lemon}. Toss for 2 minutes until the sauce lightly coats the pasta. Loosen with a splash more pasta water if needed.

   ~2 min

7. 7

   Serve the linguine in warm bowls topped with the remaining {Parmesan}, the rest of the {Fresh parsley}, and wedges from the remaining half of the {Lemon}.

   ~1 min