Matt Sinclair's Prawn and Chorizo Pasta

Matt Sinclair's Prawn and Chorizo Pasta

Prep
10
Cooking time
10
Serves
4

Method

1. In a large saucepan, bring water and a pinch of salt to boil. Add pasta and cook as per instructions. Strain and drizzle with a little extra virgin olive oil. Set aside.

2. In a food processor, blitz chorizo into smaller chunks.

3. Heat Cobram Estate Extra Virgin Olive Oil in a large pan over medium heat. Add garlic and cook for approximately 2 minutes until aromatic. Add chorizo and cook for a further 2-3 mins, until caramalised. Add prawns, stir to combine and cook for a further 1-2 mins. Add cooked pasta and fold in gently to combine.

4. Serve and sprinkle with toasted pine nuts, parmesan cheese and fresh parsley. Squeeze lemon juice over pasta and serve immediately.

5. Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

300g raw banana prawns, cleaned, chopped into 2cm pieces

130g raw chorizo, peeled

200g fettucine

1 tbsp Cobram Estate Extra Virgin Olive Oil

3 cloves garlic, finely sliced

1/4 cup toasted pine nuts

1/3 cup parmesan cheese, finely grated

Parsley to garnish

1/2 lemon

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