An easy and elegant prawn and pasta dish with a rich hint of smokiness from spicy chorizo and sweet smoked paprika.
- 200g (7 oz) tagliatelle
- 1 tbsp extra virgin olive oil
- 150g (5 oz) raw king prawns, peeled and de-veined
- 1 small red onion
- 60g (2 oz) salami-style chorizo
- large pinch sea salt
- 2 large garlic cloves
- 1/4 tsp sweet smoked paprika
- 1/4 tsp dried chilli flakes
- 5 tbsp white wine
- small handful cherry tomatoes
- 1 tbsp double cream
- freshly ground black pepper
- small handful flat leaf parsley
- Cook the pasta in a pan of boiling salted water as per the packets instructions. When it comes time to drain the pasta, set aside 3-4 tbsp of the cooking water.
- Heat the olive oil in a large, non-stick frying pan or casserole over a high heat. Add the prawns and cook until only just coloured on each side before removing from the pan with a slotted spoon. Set aside.
- Turn the head down to medium. Peel and thinly slice the onion, and thinly slice the chorizo. Add them both to the pan along with a generous pinch of salt and cook for 5-6 minutes until the onions are very soft but not yet starting to brown, and the chorizo is just starting to crisp.
- Peel and crush the garlic cloves and add them to the pan along with the paprika and dried chilli flakes. Fry for the further minute until aromatic.
- Add the wine to the pan and allow the beginnings of the sauce to bubble away for a minute or two. Finely chop the tomatoes and add them to the pan, cooking until the tomatoes have just started to fall apart.
- Stir in the cream along with the cooked prawns. Check the seasoning before returning the pasta to the pan along with enough of the reserved pasta water to make the sauce coat all the strands of the pasta.
- Divide the pasta between two warm bowls and top with the parsley, roughly chopped. Serve immediately.
If you don’t have any double cream open I’ve also successfully made this with creme fraiche.