Garlic Prawn, Chorizo & Fetta Pasta

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

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 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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