Every month we will share a different Coppi recipe for you to try at home! This month we have our Portavogie Prawn Linguine.
Portavogie Prawn Linguine, Chorizo, Tomato, Basil & Lemon Butter
(Serves 2 persons)
2 servings of fresh or good quality dried Linguine
200g shelled prawn tails
80g chorizo, diced roughly
60g vine cherry tomatoes, sliced
8 large basil leaves
Juice of 1 lemon
2 tbsp garlic butter
2 tbsp extra virgin olive oil
Salt & freshly ground black pepper to season
Bring a large pot of well seasoned water to a hard boil.
Heat a large wide based sauté pan over a medium heat, add olive oil followed by the chorizo & allow to sweat until lightly coloured and cooked.
In the meantime add the pasta to the boiling water & cook to manufacturers guidelines.
Add the sliced tomatoes to the chorizo & turn heat up to blister the skins.
Add the garlic butter followed by the prawn tails & allow to cook for 2 mins.
Finish with the lemon juice, tear the basil & add before correcting the seasoning.
Drain the pasta & reserve a little of the water, place the pasta into the sauce immediately.
Stir thoroughly until the sauce coats the pasta nicely, if you need more liquid use the reserved water the pasta was cooked in, this will give the sauce a beautiful silky consistency.