Chili prawn and chorizo pasta

Recipe by: Tim Bone

INGREDIENTS

• 250g spaghetti
• 1/4 cup olive oil
• 4 cloves of garlic, chopped
• 1 long fresh red chilli, finely sliced
• 300-400g green large, peeled, deveined prawns (or yabbies)
• 2 chorizo sausage
• 1 lemon, halved
• 2 large handfuls of baby spinach
• 1 punnet of cherry tomatoes
• 1/4 cup of fresh parsley, chopped
• 1/2 cup grated parmesan
• Salt and pepper

METHOD

1. Cook pasta as per packet instructions. While the pasta is cooking, heat oil in a large frying pan over medium heat
2. Add prawns and fry, stirring for 2-3 minutes or until prawns start to change colour. Add chorizo and fry until golden. Add garlic, chilli and cherry tomatoes. Cook, stirring for 2 minutes
3. Add spinach and cook, stirring for 1 minute until just wilted. Remove from the heat
4. Drain the pasta and add to the prawn mix, mixing to combine. Squeeze the juice of the lemon in, stir in parsley and grated parmesan
5. Season with plenty of fresh cracked pepper and a good pinch of salt. Serve with some extra chopped parsley and grated parmesan.