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