-
-
Add this recipe to your binder
This recipe is in your binder
-
Hot honey prawn and chorizo linguine recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
35 ratings
This prawn and chorizo linguine is drizzled with hot honey for a little spice and you can add more if you like it hot! Perfect for a speedy weeknight dinner. See method
Ingredients
- 350g linguine
- 1 tbsp olive oil
- 65g pack diced chorizo
- 2 garlic cloves, finely sliced
- 300g cherry tomatoes, halved
- 2 tbsp honey
- 1 or ½ chilli, deseeded and finely chopped (depending how hot you like it)
- 1 tbsp tomato purée
- 170g frozen king prawns, thawed
- small handful fresh parsley, finely chopped, to serve
If you haven't got linguine, try using spaghetti instead
Each serving contains
-
Energy
2190kj
519kcal
26%
-
Fat
11g
15%
-
Saturates
3g
14%
-
Sugars
14g
16%
-
Salt
1.2g
20%
of the reference intake
Carbohydrate 79.6g
Protein 22.7g
Fibre 6.7g
Method
- Bring a large pan of salted water to the boil, add the linguine and cook for 9-10 mins or until al dente. Drain and reserve a little of the pasta water.
- Heat the oil in a large frying pan over a high heat. Tip in the chorizo and fry for 3-4 mins until crispy at the edges.
- Turn the heat down to medium and add the garlic and cherry tomatoes. Cook for 10 mins until the veg has softened.
- Meanwhile, in a small bowl, combine the honey and chilli with ½ tbsp pasta water.
- Add the tomato pureé and prawns to the chorizo along with the cooked pasta and parsley. Stir to combine until the prawns are cooked.
- Drizzle over some of the hot honey mixture and toss to coat. Serve immediately with extra hot honey on the side.
See more Pasta recipes