Prawn and Chorizo Pasta
An EPIC bowl of pasta!
Servings 4 people
Calories 809kcal
Equipment
- Chef Knives
- Chopping board
- Sauce pan
- frying pan
- Tongs/wooden spoon
- measuring/weighing utensils
Ingredients
- 3 chorizo sausages
- 12 prawn cutlets
- 2 cloves garlic crushed
- 50 g piquillo peppers
- 400 ml cream
- Salt
- Oil
- 3 tbsp chopped coriander
- 350-400 g rigatoni pasta
Instructions
- Put the pasta water on to boil
- Finely chop the prawn cutlets
- Dice the piquillo peppers
- Remove sausage from the casing
- Fry the sausage in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
- Add piquillo & garlic and cook for a further minute
- Add prawns and cook for a minute
- Add cream and simmer – I add it in stages so that it comes to a simmer quicker and also thickens quicker too
- Add cooked pasta and some pasta water, toss to combine and finish with coriander
Notes
Tips/Tricks
- I used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
- adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker which helps to not overcook the prawns
- chopped parsley will also work with instead of coriander
- substitute piquillo peppers for corn or spring onions if you can’t get hold of them!
Nutrition
Calories: 809kcal | Carbohydrates: 70g | Protein: 25g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 201mg | Sodium: 238mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2034IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 2mg