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Prawn, Chorizo and Feta Pasta

The classic combination of seafood and pork somehow just works, and the crumbled feta brings this simple dish together. 
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Servings: 2
Ingredients Method

Ingredients
  

  • 400 g Penne pasta (or use whatever pasta you have on hand)
  • salt
  • ¼ cup olive oil
  • 1 fresh Chorizo, peeled and sliced
  • 16 green Tiger prawns, peeled and de-veined
  • 4 cloves of garlic, peeled and finely sliced
  • 1 tsp dried chilli flakes
  • juice of ½ a lemon
  • 1 handful fresh flat leaf parsley leaves, chopped
  • 150 g Feta cheese, crumbled

Method
 

  1. Put a large pot of water on to high heat and bring to the boil. Add a good pinch of salt and the pasta. Stir. Cook until al dente.
  2. Meanwhile, heat a large frypan over medium – high heat. Add the olive oil and Chorizo and cook for 1 to 2 minutes, or until Chorizo is starting to crisp on the edges.
  3. Add the prawns and garlic. Cook for a further 2 minutes, or until prawns are just cooked.
  4. Drain the pasta and then add directly into the pan with the Chorizo and prawns. Stir to combine. Season with a little salt, add the chilli, lemon juice, parsley and feta and stir to combine.
  5. Serve immediately.