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King Prawn Spaghetti with a Tomato, Chorizo and Chilli Sauce

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

 400 g Piccolo tomatoes
 150 g raw king prawns
 100 g chorizo, cubed
 2 cloves garlic, whole
 2 tsp red chilli, chopped
 250 g dried spaghetti
 20 g Parmigiano Reggiano
 Sea salt and black pepper
 1 tbsp smoked rapeseed oil
1

Pre-heat oven to 220°c. In an oven proof dish, toss the Piccolo tomatoes with smoked rapeseed oil (or an alternative oil) and whole garlic cloves. Add to oven for 15 minutes.

2

While the tomatoes are in the oven, chop chorizo into small cubes and fry in a medium sized frying pan until golden. Add chopped garlic and continue frying until lightly browned.

3

Once the tomatoes are finished in the oven, transfer them to the pan with the chorizo and garlic. Add chopped fresh chilli and then leave to simmer for 10 minutes.

4

Add spaghetti to boiling salted water and cook for 8-12 minutes depending on your preference.

5

Add the prawns, cooking very briefly for about 1-2 minutes each side.

6

Drain the pasta and transfer to the pan with the tomato sauce. Stir to coat the pasta in the sauce and serve garnished with Parmesan.

Nutrition Facts

Servings 2