Prawn and Chorizo Linguine

My new favourite pasta dish.  This is quick, easy and superbly tasty.  Prawns and chorizo are a match made in heaven and adding in the lime juice at the end finished it off.  It tasted better than restaurant food and it took me fifteen minutes.  Who would have thought.


Serves 4
180 g of king prawns (can be raw or cooked, just add the raw ones earlier)
300 g of linguine
1 garlic clove
1 onion
1 pepper
150 g of chorizo
4 large vine tomatoes (chopped)
2 tbsp red wine vinegar
1 lime
Cook the linguine in lightly salted boiling water for as long as the packet suggests.
Dice your onion and garlic and lightly soften in a frying pan.  Chop your chorizo into bite size chunks and your pepper; add both to the frying pan and cook for a couple of minutes (if using raw prawns also add at this stage).
Chop up the tomatoes roughly and add to the frying pan, along with the red wine vinegar and seasoning.  Let this cook until the tomatoes are softened and the sauce has thickened.  If you are using cooked prawns add at this stage and allow them to warm through.
Serve with the linguine and a slice of lime to squeeze over to taste.


The red wine vinegar adds a lot to this pasta dish and could potentially be used for all sorts of other dishes.  It is something that you may not have in your store cupboard  at the moment but is something that you will be able to use once you have it.


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