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  • The Australian Women’s Weekly Food

    Seafood odyssey

    Mar 30, 2020 6 minutes

    LINGUINE WITH GARLIC PRAWNS & CHORIZO

    PREP + COOK TIME 25 MINUTES SERVES 4

    400g linguine pasta
    2 tablespoons extra virgin olive oil
    250g smoked chorizo sausages, sliced thinly
    500g uncooked large prawns, peeled, deveined, with tails intact
    4 yabbies (240g), halved lengthways
    4 cloves garlic, sliced
    1 fresh long red chilli, seeded, chopped finely
    1 teaspoon smoked paprika
    250g mixed cherry tomatoes, halved
    2 teaspoons finely grated lemon rind
    ⅓ cup (80ml) lemon juice
    ⅓ cup finely chopped fresh flat–leaf parsley, plus extra to serve
    60g butter lemon wedges, to serve (optional)

    1 Cook linguine in a large saucepan of boiling salted water, following packet directions, until just tender; drain, reserving 1 cup (250ml) of the cooking liquid.

    2 Meanwhile, heat 2 teaspoons of the oil in a large heavy-based frying pan over medium heat. Cook chorizo, turning, for 3 minutes until browned; transfer to a plate.

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

    Return chorizo to pan; add lemon rind and juice, pasta, parsley and remaining

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