A perfect meal during the months of February to November when prawns are in full season. Pair this with ZENB Red Pepper Sauce & Penne, chorizo, peas & fresh pea shoots. This recipe is great for a main meal accompanied by toasted garlic bread to get the summer holiday feel!

• 1 pack ZENB Red Pepper Sauce
• 170g ZENB Penne
• 1 tbsp olive oil
• 8 Raw king prawns
• ½ red onion (finely diced)
• 120g chorizo (diced)
• 80g frozen or fresh peas
• 2 garlic cloves (crushed)
• Handful of chopped chives
• Juice of ½ fresh lemon
• Chilli flakes & fresh pea shoots to top the dish

INSTRUCTIONS

Bring a large pan of water to the boil and cook the pasta until desired firmness (10-13 minutes).

Meanwhile, heat 1 tbsp of olive oil in a frying pan, add the raw prawns and cook for 3-4 minutes until cooked through. Remove and set aside for later.

xAdd ½ diced red onion to the same pan with the chorizo and fry for 5 minutes.

Add 80g peas, 2 garlic cloves, chives and cook through for 3 minutes.

Add the cooked prawns, ZENB Red Pepper Sauce, Juice of ½ a lemon, 170g ZENB cooked Pasta & mix through on the heat for 2 minutes.

Serve and top with chilli flakes and fresh pea shoots.