Spanish Prawn & Chorizo Lemony Tagliatelle
Servings: 2-4
Ingredients
250g fresh tagliatelle
Extra Virgin Olive Oil
Zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
2 tbsp Extra Virgin Olive Oil
2 shallots or 1 red onion, finely chopped
1 chorizo, sliced
1 tsp crushed garlic
1 red chilli, deseeded (optional)
1 tsp NOMU Spanish Rub
12 prawns, deveined
Splash (about 45ml) dry sherry, preferably Spanish
2 handfuls baby spinach
Directions
This recipe is so quick and easy that it’s best to get your pasta going as you start making the ‘sauce’.
Place a medium-sized pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the fresh pasta into the boiling water and cook for 2 minutes or until al dente. Drain the pasta in a colander and immediately drizzle with some more Olive Oil. Using a microplane, grate over the zest of the lemon. Add a pinch of Salt and a grind of Pepper and toss well.
To make the sauce, heat 2 tbsp Olive Oil in a frying pan and sauté the onion until translucent and soft. Add the sliced chorizo and gently brown. Add the garlic, chilli and NOMU Spanish Rub and fry for a minute. Add the prawns and fry until pink and golden all over. Add a splash of sherry and allow to cook off for a few seconds before gently folding in the baby spinach so that it just begins to wilt but stays half uncooked.
Serve the pasta and prawns separately with slices of freshly baked artisan bread.
Ingredients
250g fresh tagliatelle
Extra Virgin Olive Oil
Zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
2 tbsp Extra Virgin Olive Oil
2 shallots or 1 red onion, finely chopped
1 chorizo, sliced
1 tsp crushed garlic
1 red chilli, deseeded (optional)
1 tsp NOMU Spanish Rub
12 prawns, deveined
Splash (about 45ml) dry sherry, preferably Spanish
2 handfuls baby spinach
Directions
This recipe is so quick and easy that it’s best to get your pasta going as you start making the ‘sauce’.
Place a medium-sized pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the fresh pasta into the boiling water and cook for 2 minutes or until al dente. Drain the pasta in a colander and immediately drizzle with some more Olive Oil. Using a microplane, grate over the zest of the lemon. Add a pinch of Salt and a grind of Pepper and toss well.
To make the sauce, heat 2 tbsp Olive Oil in a frying pan and sauté the onion until translucent and soft. Add the sliced chorizo and gently brown. Add the garlic, chilli and NOMU Spanish Rub and fry for a minute. Add the prawns and fry until pink and golden all over. Add a splash of sherry and allow to cook off for a few seconds before gently folding in the baby spinach so that it just begins to wilt but stays half uncooked.
Serve the pasta and prawns separately with slices of freshly baked artisan bread.
Ingredients
250g fresh tagliatelle
Extra Virgin Olive Oil
Zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
2 tbsp Extra Virgin Olive Oil
2 shallots or 1 red onion, finely chopped
1 chorizo, sliced
1 tsp crushed garlic
1 red chilli, deseeded (optional)
1 tsp NOMU Spanish Rub
12 prawns, deveined
Splash (about 45ml) dry sherry, preferably Spanish
2 handfuls baby spinach
Directions
This recipe is so quick and easy that it’s best to get your pasta going as you start making the ‘sauce’.
Place a medium-sized pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the fresh pasta into the boiling water and cook for 2 minutes or until al dente. Drain the pasta in a colander and immediately drizzle with some more Olive Oil. Using a microplane, grate over the zest of the lemon. Add a pinch of Salt and a grind of Pepper and toss well.
To make the sauce, heat 2 tbsp Olive Oil in a frying pan and sauté the onion until translucent and soft. Add the sliced chorizo and gently brown. Add the garlic, chilli and NOMU Spanish Rub and fry for a minute. Add the prawns and fry until pink and golden all over. Add a splash of sherry and allow to cook off for a few seconds before gently folding in the baby spinach so that it just begins to wilt but stays half uncooked.
Serve the pasta and prawns separately with slices of freshly baked artisan bread.
Ingredients
250g fresh tagliatelle
Extra Virgin Olive Oil
Zest of 1 lemon
NOMU Sea Salt and NOMU Black Pepper
2 tbsp Extra Virgin Olive Oil
2 shallots or 1 red onion, finely chopped
1 chorizo, sliced
1 tsp crushed garlic
1 red chilli, deseeded (optional)
1 tsp NOMU Spanish Rub
12 prawns, deveined
Splash (about 45ml) dry sherry, preferably Spanish
2 handfuls baby spinach
Directions
This recipe is so quick and easy that it’s best to get your pasta going as you start making the ‘sauce’.
Place a medium-sized pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the fresh pasta into the boiling water and cook for 2 minutes or until al dente. Drain the pasta in a colander and immediately drizzle with some more Olive Oil. Using a microplane, grate over the zest of the lemon. Add a pinch of Salt and a grind of Pepper and toss well.
To make the sauce, heat 2 tbsp Olive Oil in a frying pan and sauté the onion until translucent and soft. Add the sliced chorizo and gently brown. Add the garlic, chilli and NOMU Spanish Rub and fry for a minute. Add the prawns and fry until pink and golden all over. Add a splash of sherry and allow to cook off for a few seconds before gently folding in the baby spinach so that it just begins to wilt but stays half uncooked.
Serve the pasta and prawns separately with slices of freshly baked artisan bread.
