LINGUINE WITH GARLIC PRAWNS & CHORIZO

SERVES: 4 // PREP + COOKING TIME: 25 MINUTES

INGREDIENTS

400 g linguine pasta

2 tbsps extra virgin olive oil

250 g smoked chorizo sausages, sliced thinly

500 g uncooked large prawns, peeled, deveined, and with tails intact

4 (240 g) yabbies, halved lengthways

4 cloves garlic, sliced

1 fresh long red chilli, seeded and chopped finely

1 tsps smoked paprika

250 g mixed cherry tomatoes, halved

2 tsps finely grated lemon rind 1/3 cup (80 ml) lemon juice 1/3 cup finely chopped fresh flat-leaf parsley, plus extra to serve 60 g butter Lemon wedges, to serve

METHOD

1. Cook linguine in a large saucepan of boiling salted water, following packet directions. Cook until just tender and drain, reserving 1 cup of the cooking liquid.

2. Meanwhile, heat oil in a large frying pan over medium heat. Cook chorizo for 3 minutes until browned. Transfer to a plate.

3. Add prawns, yabbies, garlic, chilli, paprika and tomatoes to the pan, and season. Cook, stirring occasionally, for 5 minutes until the prawns and yabbies are just cooked through.

4. Return the chorizo to the pan and add lemon rind and juice, pasta, parsley and the remaining oil. Season to taste. Add butter and enough of the reserved cooking liquid to coat pasta.

5. Divide pasta mixture among bowls. Serve with lemon wedges and extra chopped parsley.