Surf and turf pasta

Surf and turf pasta
  • Serves icon Serves 1
  • Time icon 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
Calories
751kcals
Fat
38.6g (9.3g saturated)
Protein
40.5g
Carbohydrates
58.1g (2.1g sugars)
Fibre
4.9g
Salt
3.1g

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

Method

  1. Cook the pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 100ml of the cooking water.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Try a handful of rocket or spinach instead of watercress, if you like.

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