King prawn and chorizo linguine
- 300g Extra Special Italian Linguine
- 60g Extra Special Spanish Chorizo, sliced
- 225g cherry tomatoes
- Juice ½ lemon
- 200g frozen Extra Special Jumbo Cooked King Prawns, thawed
- 10g flat-leaf parsley, roughly chopped
- 100g rocket
Bring a large pan of water to the boil and cook the linguine for 9-11 mins until tender. Drain well.
Meanwhile, in a large frying pan, cook the chorizo on a medium heat for 4-5 mins until starting to sizzle slightly.
Add the cherry tomatoes to the pan and cook for 5 mins until starting to soften. Stir in the lemon juice and the prawns. Heat through for 1 min.
Add the linguine and the chopped parsley, stirring to coat. Stir through the rocket and season with a good grind of black pepper. Divide between 4 plates and serve.