Serves 4

  • 500g raw prawn meat (once peeled) we used
  • Banana Prawns here but you can swap prawns for crab meat,scallops or even fish.
  • 350g spaghetti
  • 1/4 cup extra virgin olive oil + extra to serve
  • 1 chorizo sausage, finely chopped
  • 4 garlic cloves, crushed
  • ½ tsp dried chilli flakes
  • ½ cup dry white wine
  • 200g grape tomatoes, halve half of the tomatoes lengthways
  • Sea salt flakes and freshly ground black pepper
  • 1 tbsp finely grated lemon zest
  • 1 cup flat-leaf parsley leaves, chopped
  • Lemon wedges, to serve

Cook spaghetti following packet directions in a large saucepan of boiling water until al dente.
While spaghetti is cooking, heat 2 tsp oil in a large frying pan over medium-high heat. Add chorizo. Cook, stirring often, for 3 minutes or until golden and crisp. Transfer to a plate. Add 2 ½ tbsp oil to the pan and heat over medium-high heat. Add prawns, garlic and chilli flakes. Cook, tossing occasionally, for 1 minute. Add wine and tomatoes. Cook for 2 minutes until sizzling and tomatoes soften. Drain spaghetti and return to the pan. Add prawn mixture and chorizo. Season. Toss over medium heat to combine. Toss through parsley. Arrange on serving plates, drizzle with extra virgin olive oil. Serve with lemon wedges.