Prawn, chorizo and basil linguine recipe
This surf 'n' turf combination of salty, crispy chorizo and juicy, fresh prawns is magical in rich tomato sauce and noodles.
Recipe from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
Ingredients
- 250 g chorizo ring
- 1 pinch dried chilli flakes
- 165 g raw king prawns (jumbo shrimp)
- 1 garlic clove, peeled and chopped
- 500 g passata
- 500 g dried linguine
- 1 handful chopped fresh basil (plus a few whole leaves to garnish)
- 1 drizzle of olive oil
- 1 pinch salt and pepper
- 8.8 oz chorizo ring
- 1 pinch dried chilli flakes
- 5.8 oz raw king prawns (jumbo shrimp)
- 1 garlic clove, peeled and chopped
- 17.6 oz passata
- 17.6 oz dried linguine
- 1 handful chopped fresh basil (plus a few whole leaves to garnish)
- 1 drizzle of olive oil
- 1 pinch salt and pepper
- 8.8 oz chorizo ring
- 1 pinch dried chilli flakes
- 5.8 oz raw king prawns (jumbo shrimp)
- 1 garlic clove, peeled and chopped
- 17.6 oz passata
- 17.6 oz dried linguine
- 1 handful chopped fresh basil (plus a few whole leaves to garnish)
- 1 drizzle of olive oil
- 1 pinch salt and pepper
Details
- Cuisine: British
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Slice the chorizo into bite-sized pieces. Add to a frying pan over a medium heat and cook until crispy.
- Once crispy, add a pinch of dried chilli flakes and the raw prawns. Cook the prawns until they're pink, then add a chopped garlic clove. Cook for a further 30 seconds, and then pour in the passata.
- Start cooking the linguine (follow the instructions on the packet).
- Meanwhile, bubble the sauce down until it's nice and thick, then throw in the chopped basil and season well with salt and pepper.
- Drain your pasta and pour it into the sauce. Mix everything together and serve, with a drizzle of olive oil and the basil leaves scattered on top.
This recipe is from MOB Kitchen: Feed 4 or more for under £10 by Ben Lebus, published by Pavilion Books. Photography by Haarala Hamilton.
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