Prawn and Chorizo Linguine: Snacks with Sitara

This week is Seafood Week, so Sitara is cooking up a very special prawn and chorizo linguine.

Cooking time: 10 minutes

Ingredients

  • Linguine, soaked in water prior to cooking
  • A bowl of fresh king prawns
  • Garlic, finely chopped
  • Handful of onions, thickly sliced
  • 2- 3 pinches of fresh coriander with stalks, chopped
  • A pinch of chilli flakes
  • A handful of courgette, spiralized (or sliced using a potato peeler)
  • 6-8 vine ripened cherry tomatoes, chopped
  • A handful of spicy chorizo, finely chopped
  • 1 tsp truffle pesto (alternatively truffle oil)
  • 2-3 tsp tomato pesto
  • Garlic oil spray
  • A sprinkle of Himalayan/pink rock salt or white salt
  • Juice from half a lemon

Method

  1. Start by heating the linguine on a medium heat.
  2. Heat a pan on a low heat to cook the prawns and spritz the pan with some garlic oil.
  3. Add the garlic into the pan and gently move around the pan to prevent burning.
  4. Add in a handful of onions and mix around the pan.
  5. Add in the bowl of king prawns and mix them around with the garlic and onions.
  6. Add in the chorizo and stir everything together in the pan.
  7. Add in the tomato pesto and stir.
  8. Next, introduce the truffle pesto or truffle oil and mix in with everything in the pan.
  9. Check the linguine and put onto a high heat to bring to the boil.
  10. Continue regularly stirring everything in the pan to prevent sticking.
  11. Add in a pinch of chilli flakes and stir once more.
  12. Add in the coriander, Sitara says you can add less or more depending on how much you would like and stir.
  13. Turn off the heat to from the pain to prevent overcooking.
  14. Add in the courgette and the cherry tomatoes and mix in with everything else in the pan.
  15. Add a sprinkle of pink rock salt (alternatively white salt) and mix.
  16. Turn off the heat and drain the linguine.
  17. Slowly add the linguine to the prawn and chorizo mix until all has been added and stir everything together.
  18. Finally, dish up the prawn and chorizo linguine, add a squeeze of lemon juice on top and serve!

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