Chorizo and King Prawn Conchigliette

Chorizo and King Prawn Conchigliette

The Yorkshire Gourmet, aka Jack Hughes has been rustling up something beautiful with our Conchigliette.



300g Northern Pasta Conchigliette

150g Chorizo Ring, chopped into small chunks

150g raw king prawns

½ tsp chilli flakes

50ml double cream

Maldon salt

Black pepper


Cook the pasta in a large pan of salted water

Meanwhile, in a large saucepan, fry the chorizo gently over a medium heat until crisp

When the chorizo begins to crispen, add the king prawns and cook for a further 3 minutes until they are pink

Add the double cream, a generous pinch of chilli flakes, and a liberal amount of salt and pepper.

Increase the heat, bring the cream to a simmer, and reduce for 3-5 minutes.

Drain the pasta and return to the pan. Stir through the creamy chorizo prawn mixture and serve topped with plenty of grated parmesan cheese.

Discover more of Jack’s gorgeous recipes @theyorkshiregourmet