Ingredients:

  • 12 oz linguine
  • Salt (for pasta water)
  • 2 tbsp olive oil
  • 8 oz chorizo sausage, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp red chili flakes
  • 1 lb prawns, peeled and deveined
  • 1 cup chicken or vegetable broth
  • 1 can diced tomatoes
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Zest and juice of 1 lemon

Instructions:

  1. Boil water in a large pot, add salt, and cook linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add sliced chorizo, cooking until browned and crispy (about 5 minutes).
  3. Stir in onions and garlic; sauté until softened (about 3 minutes). Add red chili flakes and prawns, cooking until prawns turn pink (about 3-4 minutes).
  4. Pour in broth and diced tomatoes, bringing the mixture to a simmer. Season with salt and black pepper to taste.
  5. Reduce heat and simmer for about 5-7 minutes, allowing flavors to meld.
  6. Add drained linguine to the skillet, tossing to combine with the sauce. Adjust the consistency with reserved pasta water if necessary.
  7. Finish with lemon juice and zest, mixing well. Garnish with fresh parsley before serving.