Prawn and Chorizo Pasta
This Prawn and Chorizo Pasta recipe is super quick and easy but absolutely full of flavour. The perfect easy date night dinner.
Servings 2 Portions
Calories 493kcal
Ingredients
- 200 g Spaghetti Dried weight - or enough for 2
- 100 g Chorizo Sliced
- 3 Cloves Garlic Crushed
- 150 g Prawns
- 2 Tablespoons Tomato Puree
- Pinch Chilli Flakes
- 1 Tablespoon Lemon Juice
- 100 g Spinach
Instructions
- Cook spaghetti to packet instructions, using well-salted water
- While the spaghetti is cooking fry the chorizo in a large frying pan over a medium heat until the frying pan is coated in the oil it releases
- Add the garlic and fry for 3-5 minutes, stirring often
- Add the prawns, and stir until coated in chorizo oils
- Stir in the lemon juice, tomato puree and chilli flakes until even
- Add the spinach and cook until wilted, stirring often
- Once the pasta is cooked, drain and retain about 50ml of water
- Add the drained pasta and the retained pasta water to the frying pan with the chorizo and prawns and stir in well
- Top with freshly ground black pepper, make sure the prawns are hot and serve straight from the pan
Notes
- I use a bag of small frozen prawns, taking the amount I need out to defrost before adding them to the pan.
- You can also add king prawns, or prawn flavour tails (which you can see in my photos) for a cheaper alternative, but these are optional.
- If you add the pasta, and it’s well coated in oil once you’ve stirred it in, or your pan seems quite watery, you can skip, or reduce the pasta water you add. This is really just so that you can make sure the pasta is coated in flavour and it’s not too dry.