Spaghetti with Prawns, Chorizo, Lemon and Chilli

, from Issue #79. July, 2018
Photography by Josh Griggs.
Spaghetti with Prawns, Chorizo, Lemon and Chilli

These few simple ingredients make a really tasty and super quick dinner. Add a bowl of salad to round out the meal.

Serves: 4


400 grams spaghetti
2 tablespoons olive oil, plus extra to drizzle
1–2 cured chorizo sausages, sliced
20 large raw peeled prawns (I allow 5 per person)
2 cloves garlic, crushed
½ teaspoon chilli flakes
zest 1 lemon
juice 1 lemon
small handful parsley, chopped
sea salt and ground pepper


Cook the spaghetti in plenty of boiling salted water until al dente. Drain, place back in the saucepan, drizzle with a little olive oil and toss through. Cover to keep hot.

Heat the oil in a large sauté pan and add the chorizo. Cook for a few minutes until lightly golden, then remove with a slotted spoon and set aside.

Add the prawns, season and cook for 2 minutes. Add the garlic, chilli, lemon zest and juice and the chorizo and stir until the prawns are just cooked. Stir in the parsley and the hot spaghetti.

To serve: Divide between warm serving bowls and top with a drizzle of oil and a grind of pepper. Serves 4.