Chorizo and Prawn Linguine

I made this meal a few weeks ago. However, I have only just found the time to write this recipe down because life got in the way. I arrived back from Italy on the Saturday, made the recipe on Monday and was sent far far away on Tuesday to work on a site for a couple of weeks. Hence why I have only got around to writing this now.

This recipe came from Lorraine Pascal. I have never been a massive fan of Lorraine but I have watched most of her shows. I missed a series because I was in Hong Kong. I have never had much interest for her shows because they are mostly about baking and desserts. If you have explored my blog, you may not come across many desserts because I haven’t got much of a sweet tooth. However, I am trying to change this and add more desserts to the blog, but it is going slowly. Lorraine Pascal had a new series which was alright but some of the food on it was just a bit plain and simple and been done many times before like sweet & sour. However, there were two bits I enjoyed from the show. One was street food places in London. In particular there is one called the Rib Man ( where all he sells is ribs in a spicy sauce. This place looks amazing.

The other was the meal below, which looked lovely. You may have noticed a theme occurring, which is chorizo. I admit there are a lot of recipes on this blog involving chorizo. I may have gone a bit OTT with recipes on the blog involving chorizo but chorizo is pretty amazing! I think it should be a superfood. It may not have all the nutrients of a superfood, but it tastes amazing. If you don’t know what a superfood is, then it is a food rich in nutrients that offers health benefits. Chorizo  doesn’t offer health benefits but the taste is uber delicious!

Also for the recipe, try and get decent prawns. The prawns I used the first time had were rubbish and tiny and didn’t really add any depth. In this photo they are a decent size and so much nicer!


Serves: 2
Prep Time: 10 minutes
Cooking time: 20 minutes

2 tsp fennel seeds, crushed in a pestle and mortar
Half a chorizo ring, peeled and sliced
2 sprigs of fresh rosemary, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
olive oil
tin of chopped tomatoes
1 glass of red wine
1 tbsp harissa paste
2 tsp dried oregano
200g linguine pasta
Peeled raw prawns
salt and freshly ground black pepper

Put a large pot on a medium heat.
Cook the fennel seeds for a minute or two, tossing them from time to time, until they start to release their smell.
Add the chorizo, garlic, rosemary, chilli and olive oil
Cook for 1–2 minutes stirring.
Add the tomatoes, wine , harissa paste and oregano.
Turn the heat up and leave it to bubble away for about 15 minutes, giving the occasional stir.
Cook the pasta at the same time.
Add the prawns to the sauce for the last 4–5 minutes of cooking time.
Season the sauce.
Add the pasta to the sauce.



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