Prawn and Chorizo Pasta

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS :

  • 300gm raw banana prawns, cleaned, chopped into 2cm pieces
  • 130gm raw chorizo, peeled
  • 200gm fettuccine
  • 1 Tbsp. Cobram Extra Virgin Olive Oil
  • 3 cloves garlic, finely sliced
  • ¼ cup toasted pine nuts
  • 1/3 cup parmesan cheese, finely grated
  • Parsley to garnish
  • ½ lemon

METHOD :

  • In a large saucepan, bring water and a pinch of salt to a boil. Add pasta and cook as per instructions. Strain and drizzle with a little olive oil. Set aside.
  • In a food processor, blitz chorizo into smaller chunks.
  • Heat olive oil in a large pan over medium heat. Add garlic and cook for approximately 2 minutes until aromatic. Add chorizo and cook for a further 2-3 mins, until caramelised. Add prawns, stir to combine and cook for a further 1-2 mins. Add cooked pasta and fold in gently to combine.
  • Serve and sprinkle with toasted pine nuts, parmesan cheese and fresh parsley. Squeeze lemon juice over pasta and serve immediately.

Related Recipes

Poached Chicken Salad with Green Goddess Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS : 1 cup cooked red quinoa seeds 1 medium bulb fennel, finely sliced-fronds reserved for garnish 1 can brown lentils, drained and rinsed 2 cups baby rocket leaves 2Tb lemon juice 2Tb Cobram Estate...

Spiced Lentil Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : ¼ cup Cobram Extra Virgin Olive Oil 1 tin Coles brown lentils, drained and rinsed 1 Litre Massel liquid Vegetable Stock 4 cloves garlic, grated 1 tsp. KEEN’s Curry Powder ½ KEEN’s Chilli Powder 1 Tsp....

Curried Sausages

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS : 1 x packet of Coles Finest Lamb Sausages 1 large Brown onion, chopped 2 garlic cloves, diced 2tbs KEEN’s Curry Powder 1tbs Cumin powder 2 sprigs of Curry leaf 1 tin of Ardmona Chopped Tomatoes 1 fresh...

Print Friendly, PDF & Email