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Surf and turf pasta

Name: Surf and turf pasta
Cook time: 15 min
Total time: 15 min
Yield: Serves 1
Cuisine: Italian recipes
Ingredients: 80g linguine; 1 chorizo cooking sausage (about 50g); 2 tbsp olive oil; 6 sustainable raw tiger prawns, peeled; Small handful watercress; A few shavings manchego or mature cheddar

Published: 8 Aug 19
Updated: 18 Mar 24

This 15-minute surf and turf pasta recipe makes a summery dinner for one. Combine smoky, spicy chorizo with sweet-fleshed tiger prawns for a speedy, great-tasting supper.

Or skip the meat and go straight for seafood with our popular chilli, prawn and tomato pasta.

Easy
July 2019

Test kitchen approved

Serves 1
Hands-on time 15 min

This 15-minute surf and turf pasta recipe makes a summery dinner for one. Combine smoky, spicy chorizo with sweet-fleshed tiger prawns for a speedy, great-tasting supper.

Or skip the meat and go straight for seafood with our popular chilli, prawn and tomato pasta.

Nutrition: per serving

Calories: 751kcals
Fat: 38.6g (9.3g saturated)
Protein: 40.5g
Carbohydrates: 58.1g (2.1g sugars)
Fibre: 4.9g
Salt: 3.1g

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Ingredients

80g linguine
1 chorizo cooking sausage (about 50g)
2 tbsp olive oil
6 sustainable raw tiger prawns, peeled
Small handful watercress
A few shavings manchego or mature cheddar

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Method

Cook the pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 100ml of the cooking water.
Meanwhile, remove the outer casing from the chorizo and roughly chop the sausage. Heat a splash of the oil in a large frying pan, then fry the chorizo for a few minutes, breaking it up as you cook, until crisp. Add the prawns and a splash more oil, then cook for 2-3 minutes more or until the prawns are
pink and cooked through.
Add most of the reserved pasta water to the pan, then add the pasta and stir to combine, adding a splash more water if needed.

Serve in a deep pasta bowl, topped with the watercress (see tip) and a few shavings of manchego or cheddar, then drizzle over the remaining oil and add a good grinding of black pepper.