Smoked Chorizo, Garlic & Tiger Prawn Spaghetti

Ingredients

600gm Angelakis Australian Tiger Prawns, peeled & deveined (leaving tails on)

1 Barossa Fine Foods Smoked Chorizo, sliced

1 tbls Currawong Garlic Olive Oil

2 cloves Garlic, finely chopped

½ Brown onion, finely chopped

½ Cup White Wine

2 tbls Butter

2 tbls finely chopped Italian Parsley

Sea Salt

Ground Black Pepper

1 (375gm) Packet Pangarra Wholegrain Spaghetti

Extra parsley leaves for garnish

Method

Cook the wholegrain spaghetti in a large pot of boiling water as per the instructions on the packet.

In a large fry pan over a medium heat cook the chorizo in the garlic olive oil until browned, remove the chorizo from the pan and set aside, leaving the oil in the pan add the garlic & onions and cook until fragrant and softened.

Add the prawns to the pan and cook for 2-3 minutes, add the white wine, chorizo and spaghetti to the pan.

Add the butter and chopped parsley to the pan & toss to combine, season with sea salt & black pepper, serve in bowls and garnish with the extra Italian parsley leaves.

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