Seafood odyssey
LINGUINE WITH GARLIC PRAWNS & CHORIZO
PREP + COOK TIME 25 MINUTES SERVES 4
400g linguine pasta
2 tablespoons extra virgin olive oil
250g smoked chorizo sausages, sliced thinly
500g uncooked large prawns, peeled, deveined, with tails intact
4 yabbies (240g), halved lengthways
4 cloves garlic, sliced
1 fresh long red chilli, seeded, chopped finely
1 teaspoon smoked paprika
250g mixed cherry tomatoes, halved
2 teaspoons finely grated lemon rind
⅓ cup (80ml) lemon juice
⅓ cup finely chopped fresh flat–leaf parsley, plus extra to serve
60g butter lemon wedges, to serve (optional)
1 Cook linguine in a large saucepan of boiling salted water, following packet directions, until just tender; drain, reserving 1 cup (250ml) of the cooking liquid.
2 Meanwhile, heat 2 teaspoons of the oil in a large heavy-based frying pan over medium heat. Cook chorizo, turning, for 3 minutes until browned; transfer to a plate.
3 Add prawns, yabbies, garlic, chilli, paprika and tomato to pan; season. Cook, stirring occasionally, for 5 minutes until prawns and yabbies are just cooked through.
Return chorizo to pan; add lemon rind and juice, pasta, parsley and remaining
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