Surf and turf pasta
- Published: 8 Aug 19
- Updated: 18 Mar 24
This 15-minute surf and turf pasta recipe makes a summery dinner for one. Combine smoky, spicy chorizo with sweet-fleshed tiger prawns for a speedy, great-tasting supper.
Or skip the meat and go straight for seafood with our popular chilli, prawn and tomato pasta.
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Serves 1
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Hands-on time 15 min
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Ingredients
- 80g linguine
- 1 chorizo cooking sausage (about 50g)
- 2 tbsp olive oil
- 6 sustainable raw tiger prawns, peeled
- Small handful watercress
- A few shavings manchego or mature cheddar
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Method
- Cook the pasta in a large pan of boiling salted water according to the pack instructions. Drain, reserving 100ml of the cooking water.
- Meanwhile, remove the outer casing from the chorizo and roughly chop the sausage. Heat a splash of the oil in a large frying pan, then fry the chorizo for a few minutes, breaking it up as you cook, until crisp. Add the prawns and a splash more oil, then cook for 2-3 minutes more or until the prawns are
pink and cooked through. - Add most of the reserved pasta water to the pan, then add the pasta and stir to combine, adding a splash more water if needed.
- Serve in a deep pasta bowl, topped with the watercress (see tip) and a few shavings of manchego or cheddar, then drizzle over the remaining oil and add a good grinding of black pepper.
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- Recipe from July 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 751kcals
- Fat
- 38.6g (9.3g saturated)
- Protein
- 40.5g
- Carbohydrates
- 58.1g (2.1g sugars)
- Fibre
- 4.9g
- Salt
- 3.1g
delicious. tips
Try a handful of rocket or spinach instead of watercress, if you like.
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