Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Chorizo and King Prawn Conchigliette
Chorizo fried gently so its oil renders out, then prawns cooked in it. Chilli flakes and a splash of cream, done in fifteen minutes.
admin
Feeds: 2
15 minutes
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
Conchigliette
From: £4.95
Method
1
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.
2
Add the double cream, a generous pinch of chilli flakes, and a liberal amount of salt and pepper.
3
Increase the heat, bring the cream to a simmer, and reduce for 3-5 minutes.
4
Drain the pasta and return to the pan. Stir through the creamy chorizo prawn mixture and serve topped with plenty of grated parmesan cheese.
5
Discover more of Jack’s gorgeous recipes @theyorkshiregourmet
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
