Chilli Pasta with Garlicky Prawns and Spicy Chorizo
Chilli Pasta with Garlicky Prawns and Spicy Chorizo is my kind of dish! It packs an abundance of flavour and has a summery vibe with just the right amount of chilli kick. It’s quick, easy and fuss free and so delicious you ought to make a fair amount and share with friends. Serve with a leafy green and tomato salad and have some crusty fresh bread to mop up all that divine juice and fragrant oil.
Ingredients - Serves 3 to 4
- 1 tbsp olive oil
- 2 tbsp Latasha’s Kitchen Chilli Oil
- 16 large raw prawns, deveined with tails left intact
- 300 g spicy chorizo, thinly sliced at an angle into rounds
- 3 shallots (small red onion), thinly sliced
- 400 g gluten free Barilla pasta such as linguine, spaghetti
- 5-6 cloves plump garlic, minced
- ¼ cup dry white wine (one you would drink!)
- 1 tsp sweet Hungarian paprika
- ½ tsp or more dried crushed chilli flakes (without seeds)
- 2 ripe large Roma tomatoes, chopped
- 2 tbsp crème fraiche (or use mascarpone)
- ⅓ cup parsley, finely chopped
- ⅓ cup basil, chopped
- ⅓ cup coriander, finely chopped
- Freshly ground salt flakes and black pepper
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- Heat 1 tablespoon of olive oil in a large frying pan and cook the chorizo and onion together over a medium heat for 10 minutes.
- Keep aside the chorizo mixture. Some chorizos give off a lot of fat. If this happens drain most of it, leaving 2 tablespoons in the pan.
- Heat the pan until hot and cook the prawns for 1-2 minutes each side until cooked through. Remove the prawns from the pan and set aside.
- Meanwhile, bring a large pot of water to the boil and cook the pasta until just al dente. Drain, reserving ¼ cup of the cooking water.
- While the pasta is cooking, add Latasha’s Kitchen Chilli Oil and minced garlic to the pan along with the chorizo mixture and cook for 1 minute, then add the wine, paprika and chilli flakes. Cook for 3-4 minutes then add the tomatoes and mascarpone, and return the prawns to the mixture, stirring to combine.
- Add the pasta and reserved pasta water to the prawn and chorizo mixture, toss gently and cook a further few minutes until everything is heated through. Stir through half of the parsley, basil and coriander.
- To serve: Season to taste with ground salt flakes and black pepper then sprinkle with the remaining herbs.