Spaghetti with Prawns, Chorizo, Lemon and Chilli
Photography Josh Griggs.
These few simple ingredients make a really tasty and super quick dinner. Add a bowl of salad to round out the meal.
Serves: 4
INGREDIENTS
400 grams spaghetti
2 tablespoons olive oil, plus extra to drizzle
1–2 cured chorizo sausages, sliced
20 large raw peeled prawns (I allow 5 per person)
2 cloves garlic, crushed
½ teaspoon chilli flakes
zest 1 lemon
juice 1 lemon
small handful parsley, chopped
sea salt and ground pepper
METHOD
Cook the spaghetti in plenty of boiling salted water until al dente. Drain, place back in the saucepan, drizzle with a little olive oil and toss through. Cover to keep hot.
Heat the oil in a large sauté pan and add the chorizo. Cook for a few minutes until lightly golden, then remove with a slotted spoon and set aside.
Add the prawns, season and cook for 2 minutes. Add the garlic, chilli, lemon zest and juice and the chorizo and stir until the prawns are just cooked. Stir in the parsley and the hot spaghetti.
To serve: Divide between warm serving bowls and top with a drizzle of oil and a grind of pepper. Serves 4.
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