Prawns (Shrimp) and Chorizo Pasta

Prepare all your ingredients first. Shell the shrimp and remove the legs and gut. Thinly slice the Chorizo into ‘coins’. Halve the tomatoes. Shell the peas, then blanch in hot water for 30 seconds then run under cold water to stop cooking.

Put a large pot of hot water on to boil, add salt if you like. When boiling, add the pasta and cook according to packet directions.

While the pasta is cooking… Heat a wok or frying pan over med-high heat. When hot, toss the Chorizo in and stir-fry for about three minutes or until the fat starts to render and the Chorizo is beginning to get crispy.

Then throw in the shrimp and keep stir-frying for another couple of minutes, letting the oil coat the shrimp.

Next, add the tomatoes, and gently toss until they begin to soften (should only take a couple of minutes).

When the pasta is ready, throw the peas into the frying pan and toss for another minute.

Drain the pasta and return to the pot. Transfer the Chorizo and shrimp mixture to the pot and stir to combine. Divide the pasta into four bowls and serve.