Linguine with King Prawns Chorizo and Sun-dried Tomatoes

You don't have to go out to eat on Valentine's Day, it's really easy to cook something up at home.  There's something quite nice about not having to dress up and just sitting down together with a nice bowl of pasta and a bottle of wine.  There's a lovely mixture of tastes in this dish, King prawns and sun-dried tomatoes with chorizo and chilli are just perfect together. 

This is my entry to the Find Me A Gift Valentine's Day Food Blogger's Competition.  If you're looking for a gift for your Valentine, they have loads of Valentines Day Gifts to choose from both for him or for her. 

This dish is perfect for a Valentine's dinner - just have everything prepared in advance and it's cooked in no time at all.

Print Recipe

To serve 2 you will need:

Linguine pasta - enough for two

extra virgin olive oil

1/2 a chorizo ring - sliced and halved so you have half moons

1 onion - chopped into small dice

2 cloves garlic - very finely chopped

1 red chilli - de-seeded and very finely chopped

a pinch of dried chilli flakes

a few sun-dried tomatoes, re-hydrated as packet instructions - some chopped some halved

a good handful of raw King prawns

a small handful parsley - chopped

a handful of cooked peas

salt and pepper to season

How to do it:

Get a large saucepan of salted water to boil and cook the linguine according to the packet instructions.  Cook until 'Al dente'

While that's happening, heat a tiny amount of olive oil in a large frying pan and add the sliced chorizo and gently fry moving around the pan

until it starts to crisp.

Remove and set aside but don't wash the pan.  You can pour off the excess oil, but keep it for adding back into the dish later.

Now add another small glug of olive oil and the onions, garlic, chopped chilli, a pinch of chilli flakes and the sun-dried tomatoes.

Cook gently whilst stirring until nice and soft. turn the heat up slightly put the cooked chorizo back in to heat through along with a pinch of black pepper.

Throw in the raw prawns and cook until they turn pink. 

Drain the linguine well - now add the parsley and the linguine to the frying pan giving it all a good stir.

Now is the time to throw in the cooked peas and add back in the reserved lovely orange oil you kept from frying the chorizo - it will coat everything nicely and give the dish a nice paprika taste.

Have a taste, only adding salt if you really need to.  

Serve immediately with garlic bread.