Prawn pasta is the perfect quick dish for busy weeknights! Juicy king prawns in a fresh tomato and chorizo sauce – absolutely delicious and ready in 20 minutes.
300g(10 ½ oz) spaghetti or linguine / pasta of your choice
1tspolive oil
100g(3 1½ oz) spicy chorizochopped
2large shallots, finely diced
1tspminced garlic
1tspchilli paste or sriracha
2tbspbutter
2tspred wine vinegar
400g(14 oz) fresh cherry tomatoes, halved or equivalent canned
1tspsalt
1tspsugar
120ml(½ cup) white wine
450g(1 lb) raw king prawns
handful chopped baby kale or spinach
3tbspgrated parmesanor to taste (optional)
pinchchilli flakes to taste
Salt and freshly ground black pepper to taste
Instructions
Bring a large pot of water to a boil, add salt and cook the spaghetti until al dente (about a minute less than pack instructions). Reserve some of the pasta water before draining.
Meanwhile, heat the olive oil in a large pan, add the chorizo and cook over high heat until it starts to release some of its spicy oil.
Reduce the heat to medium low, add the diced shallots and saute 5 minutes.
Stir in the red wine vinegar, butter, garlic, chilli paste and add the chopped tomatoes. Season with the salt and sugar, stirring to combine.
Add the wine and bring to a rolling simmer. Cook until the tomatoes start to break down and release their juices.
Add the prawns and cook for 3-4 minutes or until they turn pink.
Add the chopped kale or spinach and stir into the sauce so that it wilts. Check the seasoning and adjust if necessary.
Add the cooked pasta to the sauce and use tongs to toss it so that it is coated in the sauce. Add grated parmesan and chilli flakes and serve.
Reserve some of the pasta water before draining, you can use this to loosen the sauce if needed.
Use any kind of wine for this recipe – ideally white but red is fine also. If you don't want to use wine you can replace it with vegetable stock. You can use ready cooked prawns, just stirring them in at the end to heat through.
Increase the heat by adding a pinch of chilli flakes when serving.