This healthy and light Spicy Prawn Linguine is the perfect quick weekday meal.
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1 tbsp olive oil
60g chorizo, diced
1-2 red chillies, deseeded and chopped
2 garlic cloves, crushed
170g raw King prawns
150g cherry or other small tomatoes, halved
60ml white wine
150-200g fresh linguine, depending on your appetite
Chopped flat leaf parsley or coriander to garnish
Serves 2
- Place oil in a heavy based wok or frying pan and heat on the boiling plate or induction hob. Fry chorizo in the oil for 2 minutes. Add the chilli and garlic and fry for a further 2 minutes until softening.
- Add the prawns and stir-fry until pink, this should take 4-5 minutes. Stir in the whole tomatoes and wine; reduce heat to a simmer and cook gently until the tomatoes soften and begin to squash down. This will take around 5 minutes.
- Meanwhile cook the linguine on the induction hob according to the instructions on the pack and drain once cooked.
- Combine pasta and sauce and serve immediately.
