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Prawn, Chorizo and Courgette Spaghetti

A gorgeous summery dish perfect after a hard day.

Serves 2

A lovely dish, with a light delicate flavour, for summer evenings, preparation time 25 minutes. 

Ingredients

200g spaghetti
100g chorizo
200g courgette, diced
half a teaspoon of dried chilli flakes
6 medium-sized tomatoes
2 teaspoons of tomato puree
a small glass of white wine
200g cooked and peeled prawns
Juice of half a lemon
a few leaves of basil (for garnishing)

Method

  1. Place a large pan of water on the heat ready for your spaghetti.
  2. Peel the chorizo and cut it into mouth-sized chunks. Place in a heavy based frying pan on a medium heat. As the oil begins to seep from the chorizo, add the diced courgette and fry gently for 10 minutes.
  3. Blanch your tomatoes in the water you will later use for the spaghetti and carefully remove their skins and most of the seeds. Chop finely and add to the sauce along with the wine and continue to simmer.
  4. Throw in your spaghetti and boil for 12 minutes.
  5. 3 minutes before your pasta is cooked, add the prawns to the sauce to warm through, check your seasoning, I find this sauce benefits from a liberal grind of black pepper.
  6. When your pasta is cooked, remove the sauce from the heat and squeeze in the lemon juice.
  7. Drain the pasta and, in the cooking pan, combine the pasta and the sauce. To serve, sprinkle with basil and eat immediately. 

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Lemony prawn risotto with spring vegetables and rocket

Lemony prawn risotto with spring vegetables and rocket

Serves 2

This is a beautifully summery dish perfect for alfresco dining with a nice cool glass of white wine.

Ingredients

Half an onion
3 cloves of garlic
Olive oil for frying
300g Arborio risotto rice
A bunch of spring onions (around 125g)
A generous glass of white wine (Sauvignon Blanc works wonderfully)
1 pint of vegetable stock
Half a teaspoon of chilli powder
1 lemon (zest and juice)
225g best quality raw tiger prawns
A small handful of peas, fresh if you can get them
A small handful of spinach
A generous handful of parmesan cheese (plus an extra sprinkling for serving)
A small knob of butter
A small handful of rocket

 

Method

  1. Finely chop your half onion and garlic and sweat it gently in a large heavy based pan with a little olive oil.
  2. When the onion is beginning to become soft and translucent add your rice and sliced spring onions and turns up the heat slightly.
  3. Now it’s time to add the wine, from this point onwards you will need to keep a sharp eye on your risotto and stir it often so it doesn’t stick.
  4. Gradually add your vegetable stock when your risotto threatens to stick. Continue with this process for ten minutes, then add your prawns, chilli powder, peas, spinach and the zest of your lemon reserving the juice for the end.
  5. When the rice is just soft and your prawns are pink and juicy (should be another 5-10 mins) remove the pan from the heat. Add the cheese, lemon juice and butter. Adjust your seasoning, add good grind of black pepper but taste carefully before adding too much salt (the prawns, cheese, butter and stock might make your risotto salty enough already).
  6. To serve, spoon the thick oozy risotto into shallow bowls and scatter over your rocket leaves. Sprinkle on the last of your parmesan and enjoy.