Spaghetti with Prawns, Chorizo, Lemon and Chilli
These few simple ingredients make a really tasty and super quick dinner. Add a bowl of salad to round out the meal.
- 400 grams spaghetti
- 2 tablespoons olive oil, plus extra to drizzle
- 1–2 cured chorizo sausages, sliced
- 20 large raw peeled prawns (I allow 5 per person)
- 2 cloves garlic, crushed
- ½ teaspoon chilli flakes
- zest 1 lemon
- juice 1 lemon
- small handful parsley, chopped
- sea salt and ground pepper
Cook the spaghetti in plenty of boiling salted water until al dente. Drain, place back in the saucepan, drizzle with a little olive oil and toss through. Cover to keep hot.
Heat the oil in a large sauté pan and add the chorizo. Cook for a few minutes until lightly golden, then remove with a slotted spoon and set aside.
Add the prawns, season and cook for 2 minutes. Add the garlic, chilli, lemon zest and juice and the chorizo and stir until the prawns are just cooked. Stir in the parsley and the hot spaghetti.
To serve: Divide between warm serving bowls and top with a drizzle of oil and a grind of pepper.