Prawn Linguine

Ingredients

300 g (10 ½ oz) linguine

1 tsp olive oil

100 g (3 1½ oz) spicy chorizo chopped

2 large shallots , finely diced

1 tsp minced garlic

1 tsp chilli paste or sriracha

2 tbsp butter

2 tsp red wine vinegar

400 g (14 oz) fresh cherry tomatoes, halved or equivalent canned

1 tsp salt

1 tsp sugar

120 ml (½ cup) white wine

450 g (1 lb) raw king prawns

handful chopped baby kale or spinach

3 tbsp grated parmesan or to taste (optional)

pinch chilli 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.

Notes

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.

Nutritional Information: