Spaghetti with Prawns, Chorizo, Lemon and Chilli
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!