Garlic Prawn, Chorizo & Fetta Pasta
Recipe: #32623
June 21, 2019
Categories: Fresh Tomatoes, Comfort Food, Dinner, Main Dish, Shellfish, Shrimp, Pasta, Spaghetti, Fruit, Tomato, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330.4 g)
- Calories 613.1
- Total Fat - 18.7 g
- Saturated Fat - 7.6 g
- Cholesterol - 197.8 mg
- Sodium - 1269 mg
- Total Carbohydrate - 70.6 g
- Dietary Fiber - 0.8 g
- Sugars - 1.8 g
- Protein - 44.5 g
- Calcium - 337.5 mg
- Iron - 4.1 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook 350g spaghetti in a large stockpot of boiling, salted water until tender and then drain, reserving ½ cup of the cooking liquid. Return spaghetti to stockpot with 1 tablespoon olive oil and toss to coat and cover to keep warm.
Step 2
Heat another 1 tablespoon olive oil in a large, non-stick frying pan over a medium to high heat and add prawns and cook, stirring for about 5 minutes, or until cooked through and then transfer to a plate.
Step 3
Dice chorizo and halve tomatoes and add both to same pan and cook, stirring for 3 minutes and then add the cooked spaghetti, reserved water and prawns and cook, stirring until hot and then season with salt and pepper.
Step 4
Top with crumbled feta and garnish with black pepper and fresh parsley (optional).
Tips & Variations
No special items needed.
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