Prawn & Chorizo Pasta with ZENB Red Pepper Sauce
PREP TIME 5 minutes
COOK TIME 15 minutes
TOTAL TIME 20 minutes
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
Bring a large pan of water to the boil and cook the pasta until desired firmness (10-13 minutes).2.
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.3.
xAdd ½ diced red onion to the same pan with the chorizo and fry for 5 minutes.4.
Add 80g peas, 2 garlic cloves, chives and cook through for 3 minutes.5.
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.6.
Serve and top with chilli flakes and fresh pea shoots.
To keep in season, you can throw in some asparagus in Spring or courgetee in Summer!