Lemon Chilli Linguine with Prawn, Scallops and Chorizo
I’ve been trying hard to be reasonably low carb recently so have really been laying off of the pasta but i really fancied a bowl of something that I have cooked variations of for years. To really make it count I thought I’d also throw in some fantastic scallops in addition to the prawns.
To start with I cooked the linguine for about nine minutes until it was al dente, then I started cooking the sauce. I sauted some cubed chorizo until the paprika enfused oil started to appear in the pan then added the prawns, scallops, fresh and dried chilli, garlic and lemon zest along with a good glug of olive oil and cooked for a few minutes until the seafood was just cooked through. Then I put the linguine into the pan with the seafood and mixed well to ensure the pasta picked up the fantastic flavoured oil, I then finished with a squeeze of lemon a little seasoning and a handful of chopped parsley.
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Rowanwood Kitchen 