Prawn & Chorizo Linguine
Ingredients (serves 1–2):
• 100g chorizo, sliced or diced
• 150g raw prawns (peeled & deveined)
• 100g diced sun-dried tomatoes
• Large handful spinach
• 200g spaghetti
• 50ml double cream
• 100ml fish stock
• 1 tsp garlic paste
• 1 tsp cracked black pepper
• Oil, for frying
⸻
Method:
1. Cook the pasta
Bring a pan of salted water to the boil and cook the spaghetti until al dente. Reserve a splash of pasta water before draining.
2. Start the base
Heat a drizzle of oil in a pan over medium heat. Add the chorizo and cook until it releases its oils and starts to crisp.
3. Build flavour
Add the garlic paste and sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
4. Add stock
Pour in the fish stock and let it simmer for a couple of minutes to reduce slightly.
5. Add spinach
Stir through the spinach and let it wilt down.
6. Combine pasta
Add the cooked spaghetti and toss through the sauce. Use a splash of pasta water if needed to loosen.
7. Cook the prawns (key step)
Add the prawns and cook for 1–2 minutes until they turn pink.
8. Finish with cream
Lower the heat and stir in the double cream. Let everything come together gently — don’t boil.
9. Season & serve
Finish with cracked black pepper and serve immediately.
8 Comments
That looks amazing honestly, super simple too.
Browned prawn is delicious though
Raw: bacteria, viruses and parasites.
Partially cooked: (what your erectus ancestors ate)
Parasites and their eggs are dead, some viruses and bacteria remain {what this guy ate}
Fully cooked: what we now consider safe to eat following stricter guidelines regarding commercial kitchens and restaurants.
Viruses denatured, bacteria dead, parasites/eggs are beyond dead they are breaking down into simpler proteins
Raw is never “safe” take your risks as you please but only ever you.
Partially cooked is safe in most cases but be aware your body will get somewhat sick the less you cook it.
Fully cooked: I only recommend doing this under a steaming, parboiling or roasting method.
The vast majority of you cannot cook with the level of precision required to fully cook something, that means a lot of you will eating the last category.
Overcooked/burnt: the proteins of the animal/plant/fungi have broken down and are beginning to spoil, they are either;
A: turning into goo (molecular break down)
B: Burning (pyrolysis)
Or C: a bit of both leading to that rubbery feeling you get from overcooked beef roast {He’s still chewing 4 hours later}
Do with this information as you will
Nah, cook the prawns separately, then the pasta, then add the prawns in last and use carry over heat to heat the prawns back up.
That does look delicious
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