Anna Daniels’ Prawn Chorizo Pasta | Living North

Anna Daniels’ Prawn Chorizo Pasta


Prawn Chorizo Pasta

Extra virgin olive oil
200g prawns
100g linguine
2 garlic cloves, crushed
4-inch piece of chorizo, cubed
1 lemon, juiced
200g rocket
30g parmesan
Salt, pepper and chilli to taste

This prawn and chorizo linguine from Harrogate-based My Kitchen Rules UK dietician and chef Anna Daniels combines fresh late-summer flavours with warming, autumnal spice

Bring a large pan of salted water to the boil and cook the linguine al dente. Meanwhile, heat a teaspoon of olive oil in a pan on a medium heat and fry the chorizo until crispy and set aside on a kitchen towel to remove excess fat. Using the same oil that you fried the chorizo in, add the prawns and cook through.

Drain the linguine and separate into two bowls. Divide all the ingredients (apart from the chorizo – save that for the last step), toss them in in the same pan you cooked pasta in and add chilli, salt and pepper to taste. Finally, add a sprinkling of the crispy chorizo.

The Little Green Bed by Anna Daniels is available at

Published in: October 2016

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