Creamy Chorizo & Prawn Linguine
Makes 4 portions, 25 min cooking time
This is the perfect warming bowl of comfort food and is seriously affordable too. The combination of the smoky chorizo and creamy tomato sauce is heavenly & the addition of the prawns makes it that extra bit special. If you are on a strict budget, omit the prawns or substitute for frozen alternatives - the recipe is great regardless!
Image source: https://dish.co.nz/recipes/prawn-chorizo-and-chilli-pasta
Ingredients
250g linguine
1 brown onion
2 cloves garlic
6-8 chestnut mushrooms
100g chorizo
2 tsp smoked paprika
500g tomato passata/chopped tomatoes
2 tbsp creme fraiche/oatly creme fraiche
165g raw king prawns
Bag of spinach
Handful of fresh basil
Salt + pepper
Method
Boil linguine in water in a large saucepan. Cook for 10-15 minutes
Add olive oil to a separate frying pan or wok & leave to heat for 1 minute.
Finely chop onion & garlic and add to the heated pan. Cook for 5 minutes or until soft. This is the start of the tastiest sauce!
Slice mushrooms and add to pan to sauté. Add a pinch of salt and pepper & leave for a further 5 minutes.
Add chorizo pieces to the pan along with 2 tsp smoked paprika. Sauté in with onion, garlic and mushrooms - your kitchen should now be smelling delicious.
Add chopped tomatoes/passata & 2 tbsp creme fraiche to frying pan and mix together.
After 5 minutes, add the king prawns to your pan. (If using pre-cooked prawns, add these after the pasta)
Drain linguine but reserve 2 tbsp of the starchy water. Add both the pasta and water to the pan with the sauce and mix thoroughly. Leave to reduce for 3-5 minutes.
Mix in spinach & 5-6 leaves of fresh basil. Add salt + pepper to taste.
Serve & garnish with some more chopped basil. Voila!