FANCY FAM­ILY FAVES

Week­night clas­sics have been given a tasty twist!

Woman’s Day (Australia) - - Everyday Food -

LIN­GUINE WITH GAR­LIC PRAWNS & CHORIZO SERVES 4 PREP + COOK 25 MINS

✦ 400g lin­guine pasta ✦ 2 tbsp ex­tra-vir­gin olive oil ✦ 250g cured chorizo sausages, thinly sliced ✦ 500g un­cooked large prawns, peeled and de­veined, tails in­tact ✦ 4 gar­lic cloves, crushed ✦ 1 long red chilli, seeded, finely chopped ✦ 1 tsp smoked pa­prika ✦ 250g mixed cherry toma­toes, halved ✦ 2 tsp finely grated lemon zest ✦ ¹⁄ 3 cup lemon juice ✦ ¹⁄ 3 cup finely chopped flat-leaf parsley ✦ lemon cheeks, to serve

1 Cook pasta in a large saucepan of salted boil­ing water fol­low­ing packet in­struc­tions un­til just ten­der. Drain, re­serv­ing 1 cup of cook­ing liq­uid.

2 Mean­while, heat 2 tsp of the oil in a large heavy-based fry­ing pan over medium heat. Cook chorizo, turn­ing, 3 mins un­til browned. Trans­fer to a plate.

3 Add prawns, gar­lic, chilli, pa­prika and tomato to pan. Cook, stir­ring oc­ca­sion­ally, 5 mins un­til prawns are just cooked through. Sea­son to taste.

4 Re­turn chorizo to pan. Add lemon zest, juice, pasta, parsley and re­main­ing oil. Sea­son. Add enough of the re­served pasta water to coat pasta. Toss to coat.

5 Di­vide pasta mix­ture among bowls or plates. Serve with lemon cheeks. Sprin­kle with small flat-leaf parsley leaves, if you like.

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