Prawn and Chorizo Linguine

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Step 1.

Slice the chorizo into bite-sized pieces. Add to a frying pan (skillet) over a medium heat and cook until crispy.

Step 2.

Once crispy, add a pinch of dried chilli flakes and the raw prawns. Cook the prawns until they are pink, then add a chopped garlic clove. Cook for a further 30 seconds, and then pour in the passata.

Step 3.

Get the linguine on (follow the instructions on the packet).

Step 4.

Meanwhile, bubble the sauce down until it is nice and thick. Then throw in a handful of chopped basil (keep some whole leaves to garnish) and season well with salt and pepper.

Step 5.

Drain your pasta and pour it into the sauce. Mix everything together and serve, with a drizzle of olive oil and the basil leaves scattered on top.

250g Chorizo Ring
Pinch of Chilli Flakes
165g Raw King Prawns (Jumbo Shrimp)
1 Clove of Garlic
500g Passata
500g Dried Linguine
Bunch of Fresh Basil
Salt
Pepper
Olive Oil