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Prawn, chorizo and chilli pasta with lemon and herb ricotta

Prawn, chorizo and chilli pasta with lemon and herb ricotta


A hot and smoky seafood pasta with creamy pops of zingy ricotta

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    3071kj 730kcal
  • Fat
    High 44%
  • Saturates
    High 58%
  • Sugar
    Low 18%
  • Salt
    High 52%

% of adult’s reference intake | Carbohydrates per serving : 73g


  • 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


  1. Bring a pan of water to the boil and cook the pasta according to the pack instructions, then drain and set aside
  2. Heat the oil in a frying pan and cook the chorizo for 2-3 mins, until just turning golden
  3. Add the chilli and garlic, then cook for 1-2 mins until fragrant
  4. Pour in the tomatoes, bring to the boil, then simmer for 5 mins
  5. Add the prawns and spinach, then cook for 2 more mins, until the spinach has wilted
  6. Stir the cooked pasta into the sauce
  7. Mix the ricotta with the lemon zest and juice, plus most of the parsley
  8. Stir half the ricotta mixture into the pasta, divide between 2 plates then garnish with the remaining ricotta and parsley

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