Prawn And Chorizo Linguine With Lime
This linguine recipe showcases a flavorful blend of juicy tiger prawns, zesty chorizo, and tangy tomato sauce. The combination of garlic, red wine vinegar, and a hint of lime elevates the dish to a delectable experience you'll want to savor with every bite. Serve this vibrant seafood pasta for a delightful meal that promises a burst of Mediterranean flavors in every mouthful.
— Constant Cookbook
Ingredients
- 3 raw tiger prawns, shells and heads removed and reserved for stock
- 1 fish stock
- 100g/3½oz linguine
- 1 tbsp olive oil
- 1 garlic
- 1 x 1in/2.5cm piece chorizo
- 1 tomato
- ½ tbsp red wine vinegar
- ½ lime
- salt and freshly ground black pepper
- extra virgin olive oil
Instructions
- Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside.
- Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
- Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 1
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