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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