Prawn, chorizo and chilli pasta with lemon and herb ricotta
https://www.coop.co.uk/recipes/prawn-chorizo-and-chilli-pasta-with-lemon-and-herb-ricotta
A hot and smoky seafood pasta with creamy pops of zingy ricotta
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Feeds
2
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Ready in
20 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 73g
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Ingredients
- 150g Co-op linguine pasta
- ½ tbsp Co-op olive oil
- 100g Co-op chorizo ring, sliced
- ½ red chilli, deseeded and sliced
- 2 garlic cloves, thinly sliced
- 400g can Co-op chopped tomatoes
- 160g pack Co-op King prawns
- ½ x 125g bag Co-op British baby spinach
- 100g Co-op ricotta
- Zest and juice of ½ lemon
- 2 tbsp finely chopped flat leaf parsley
Method
- Bring a pan of water to the boil and cook the pasta according to the pack instructions, then drain and set aside
- Heat the oil in a frying pan and cook the chorizo for 2-3 mins, until just turning golden
- Add the chilli and garlic, then cook for 1-2 mins until fragrant
- Pour in the tomatoes, bring to the boil, then simmer for 5 mins
- Add the prawns and spinach, then cook for 2 more mins, until the spinach has wilted
- Stir the cooked pasta into the sauce
- Mix the ricotta with the lemon zest and juice, plus most of the parsley
- Stir half the ricotta mixture into the pasta, divide between 2 plates then garnish with the remaining ricotta and parsley
