Some flavours are just meant to go together, like prawns and chorizo. I love the spicey paprika finish chorizo has, and the way a small amount adds so much flavour. I also love pasta sauces that take as long as the pasta takes to cook to prepare, that’s lunch or dinner in 12 minutes tops!
– 24 black tiger prawns, deveined
– 120g chorizo
– 1 clove garlic crushed
– pinch of chili flakes
– 2 tbsp olive oil
– 400ml cream
– 150g deseeded and chopped fresh tomato
– 1 tsp tomato paste
– 16 basil leaves, torn
– salt & pepper
– 800g cooked pasta
Start by putting your pasta on to cook. In a pan, pan fry the prawns in the olive oil, garlic and chili. Once the prawns have turned pink, remove from the pan and add the chorizo. Fry the chorizo until the fat has started to render then add the cream, tomato paste, fresh chopped tomato and basil leaves. While the cream is reducing, peel the prawns and add them back to the reducing cream.
Drain your pasta and add it to the sauce, cook for 1 minute till pasta is well coated and serve immediately, topped with some fresh parsley.
HINT: I always cook the prawns in their shell because this imparts a lot more flavour, it’s worth the effort of peeling hot prawns because you get twice as much flavour out of them.