Garlic Prawn, Chorizo & Fetta Pasta
"From our weekday newspaper The West Australian. Times are estimated."
Original is 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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the chorizo sausage, choose a mild variety for a milder flavor or a spicy variety for a more intense flavor.
- When selecting the feta cheese, look for a smooth variety as it will crumble more easily when added to the pasta.
- Substitute chorizo for Italian sausage - This substitution will give the dish a milder flavor, as Italian sausage has a milder flavor than chorizo.
- Substitute cherry tomatoes for bell peppers - This substitution will add a sweet, mild flavor to the dish, as bell peppers are milder and sweeter than cherry tomatoes.
Vegetarian Variation Replace the shrimp with 500 grams of mushrooms, diced. Replace the chorizo with 120 grams of diced smoked tofu. Cook the mushrooms and smoked tofu together until the mushrooms are cooked through and the smoked tofu is lightly browned. Follow the same instructions as the original recipe.
Mediterranean Roasted Vegetables - Roasted vegetables are a great accompaniment to this flavorful pasta dish. The vegetables bring a freshness and crunch to the meal, while still complimenting the flavors of the garlic prawns, chorizo, and feta. Roasting the vegetables in olive oil, garlic, and herbs will bring out their natural sweetness and create a delicious side dish.
Garlic Lemon Broccoli: Garlic lemon broccoli is a great addition to this pasta dish. The bright lemon flavor pairs perfectly with the garlic and chorizo, while the broccoli adds a nice crunch and texture. Roasting the broccoli in olive oil, garlic, and herbs will bring out its natural sweetness and flavor, making it a delicious and healthy side dish.
FAQ
Q: How do I cook the spaghetti?
A: Cook the spaghetti in a large stockpot of boiling, salted water until tender. Drain and reserve ½ cup of the cooking liquid and then return the spaghetti to the stockpot with 1 tablespoon olive oil and toss to coat. Cover to keep warm.
Q: How do I store cooked spaghetti?
A: Store cooked spaghetti in an airtight container in the refrigerator for up to 4 days. To reheat, place the spaghetti in a skillet with a small amount of water and heat until warmed through.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: This Garlic Prawn, Chorizo & Fetta Pasta recipe is inspired by traditional Spanish cuisine, which is known for its delicious combination of flavors. The dish is believed to have originated from the Andalusian region of Spain and is believed to have been popularized by the famous Spanish chef, Ferran Adrià.
Fun Fact 2: Chorizo sausage is a popular ingredient in many Spanish dishes. It was believed to have been first produced in the Iberian Peninsula in the 8th century and was popularized by the Spanish explorer, Christopher Columbus, who brought it to the Americas.