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.

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