This is what I would call simplicity at it’s finest – healthy, tasty and it only takes 30 minutes to prepare.
Fresh prawns, good Spanish smoked chorizo sausage, garlic, white wine and a few handfuls of cherry tomatoes give this pasta some fantastic flavours.
Carrot and zucchini noodles give it an extra nutritious touch and make it a little guilt free, but still as indulgent.
I served it straight from the skillet
It was a lovely dinner that went fabulously with a glass of dry white wine while sitting on a veranda and watching the colours of the sky change as the sun went down. Another best thing was, there wasn’t a ton of dishes to do afterwards…
Preparation and cooking time 30 min
400g – fresh prawns peeled
16 -20 pieces 2mm thick sliced chorizo sausage
1-2 tbsp olive oil
1 dried red chilli deseeded and thinly sliced
2 garlic cloves peeled, crushed
2 cups cherry tomatoes
1/2 cup dry white wine
1 carrot spiralized or thinly julienned
1 zucchini spiralized or thinly julienned
Salt and pepper to taste
1/2 packet spaghetti
Handful fresh basil leaves
Heat oil in a large non-stick frying pan, add prawns and cook for 1 minute on each side. Remove from pan and set aside.
Add chorizo slices to the pan and cook for 1-2 min on each side. Remove from pan and set aside.
Add garlic and chilli, saute till fragrant for about 1 minute, then add cherry tomatoes and cook for 1-2 minutes stirring to avoid garlic browning too much.
Pour the wine in, let to simmer for 5-7 minutes.
Prick some of the tomatoes with a pick or a fork to let the juices out. Add chorizo and prawns, cook for further 5 minutes or till reduced but not completely dry, there still has to be sauce left.
Add the carrot and zucchini noodles in and cook for 1-2 minutes. Season with salt and pepper to taste.
Boil pasta in a big pot of salted water for 8 minutes or as directed on package.
Drain the pasta and add it to prawns and chorizo.
Toss well, season with more pepper if desired and add a handful of fresh basil leaves. Serve and enjoy 🙂