Prawn, Chorizo and Chilli Pasta

Prawn, Chorizo and Chilli Pasta

SERVES 4







This image and recipe have been reproduced with the kind permission of Dish magazine.
Recipe by Sarah Tuck
Photography by Sarah Tuck

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INGREDIENTS 
2 tablespoons olive oil
16 medium/large raw prawns, with tails on (or chop them off if they annoy you)
300 grams chorizo, angle sliced into rounds
1 small red onion, halved and finely sliced
400 grams pasta such as linguine or spaghetti
3–4 cloves garlic, crushed (amount depends on size of cloves, I like a lot of garlic, so use more)
¼ cup dry white wine
½ teaspoon sweet smoked paprika
¼–½ teaspoon dried chilli flakes
2 medium tomatoes, diced
2 tablespoons mascarpone, sour cream or crème fraiche
¼ cup finely chopped parsley
sea salt and freshly ground black pepper to serve
METHOD
Heat 1 tablespoon of oil in a large frying pan and cook prawns for 1–2 minutes each side until cooked through.

Remove prawns from pan and set aside, add remaining oil to the pan and cook chorizo and onion together over a medium heat for 8–10 minutes.

Meanwhile, bring a large pot of water to the boil and cook pasta until only just al dente (reserve 2 tablespoons pasta water when draining). While pasta is cooking add garlic to chorizo and cook for 1 minute, then add wine, paprika and chilli flakes. Cook 3-4 minutes then add tomatoes and mascarpone and return prawns to the mixture, stirring to combine.

Add pasta to the prawn and chorizo mixture, toss gently and cook a further few minutes until everything is heated through then stir through half of the parsley. If you feel like it needs any more moisture at this point add reserved pasta water.

Season to taste with sea salt if desired, and serve with the remaining parsley and a good grinding of black pepper. All you need to go with this is a little green salad and some good bread. 
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