cooklybookly
King prawn and chorizo linguini King prawn and chorizo linguini
favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 400 g linguini
  • 1 diced onion
  • 2 iced garlic cloves
  • 400 ml double cream
  • 200 ml white wine
  • 2 tbsps lemon juice
  • Salt
  • Pepper
  • 16 tiger prawns
  • 200 g diced chorizo
  • Handful of parmesan
  • Handful of finely chopped parsley
King prawn and chorizo linguini
A quick simple dish, packed full of flavour.
  1. Start off by sweating the chorizo off on a high heat in a large saucepan, once the oils from the chorizo have been realised and the chorizo starts to crisp up add the onions and garlic and turn the heat down slightly. This is to ensure the onions and garlic don’t burn. 
  2. Once the onions and garlic have become translucent add the prawns and cook them for 2 minutes on each side or until they go translucent. 
  3. Delegaze the pan with the white wine and reduce down by half. Add the linguini to a pan of heavily  seasoned boiling water and cook for 8 minutes. 
  4. Whilst the linguini is cooking add the double cream to the saucepan and reduce it down by half before adding a splash of the pasta water. Season with salt, pepper and lemon juice before adding a generous handful of grated parmesan. 
  5. Strain the linguini and then add it to the sauce before mixing It through. Place the chorizo and prawn linguini into a bowl before topping with fresh parsley.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

More from me
King prawn and chorizo linguini King prawn and chorizo linguini
favorite
print
rate
King prawn and chorizo linguini
A quick simple dish, packed full of flavour.
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 400 g linguini
  • 1 diced onion
  • 2 iced garlic cloves
  • 400 ml double cream
  • 200 ml white wine
  • 2 tbsps lemon juice
  • Salt
  • Pepper
  • 16 tiger prawns
  • 200 g diced chorizo
  • Handful of parmesan
  • Handful of finely chopped parsley
  1. Start off by sweating the chorizo off on a high heat in a large saucepan, once the oils from the chorizo have been realised and the chorizo starts to crisp up add the onions and garlic and turn the heat down slightly. This is to ensure the onions and garlic don’t burn. 
  2. Once the onions and garlic have become translucent add the prawns and cook them for 2 minutes on each side or until they go translucent. 
  3. Delegaze the pan with the white wine and reduce down by half. Add the linguini to a pan of heavily  seasoned boiling water and cook for 8 minutes. 
  4. Whilst the linguini is cooking add the double cream to the saucepan and reduce it down by half before adding a splash of the pasta water. Season with salt, pepper and lemon juice before adding a generous handful of grated parmesan. 
  5. Strain the linguini and then add it to the sauce before mixing It through. Place the chorizo and prawn linguini into a bowl before topping with fresh parsley.

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

More from me
Our social features are coming soon