Chilli, Cheese, Chorizo Linguine

Name: Chilli, Cheese, Chorizo Linguine
Yield: 2 to 4 servings
Cuisine: South African
Ingredients: For the Prawns; 1 tsp butter; 1 tsp extra virgin olive oil; 1 tsp minced garlic; 10 prawns/shrimps shelled and de-veined; to taste Salt and freshly ground black pepper; 1 tsp lemon juice; Preparing the rest; 1/2 cup sliced chorizo; 1 cup haloumi cut into blocks; 2 tsp crushed garlic; 10 cherry tomatoes cut in half; 2 tsp Crushed chilli; 1 Tblsp Basil Pesto; 2 servings of cooked linguine reserve 1/4 cup of pasta water; 1/4 cup pasta water; Drizzle olive oil; 1/2 Cup Fontina cheese; 1/2 cup Pecorino Cheese; Basil to garnish

Navitha @cook_2926118

#Pasta
My hot Italian affair continues with my 3 cheese, chilli and Chorizo linguine. Best enjoyed with a delicious glass of wine

Navitha @cook_2926118

#Pasta
My hot Italian affair continues with my 3 cheese, chilli and Chorizo linguine. Best enjoyed with a delicious glass of wine

Saved

Ingredients

2 to 4 servings

For the Prawns
1 tspbutter
1 tspextra virgin olive oil
1 tspminced garlic
10prawns/shrimps shelled and de-veined
to tasteSalt and freshly ground black pepper
1 tsplemon juice
Preparing the rest
1/2 cupsliced chorizo
1 cuphaloumi cut into blocks
2 tspcrushed garlic
10cherry tomatoes cut in half
2 tspCrushed chilli
1Tblsp Basil Pesto
2servings of cooked linguine reserve 1/4 cup of pasta water
1/4 cuppasta water
Drizzle olive oil
1/2 CupFontina cheese
1/2 cupPecorino Cheese
Basil to garnish

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Steps

1

Prepare prawns/shrimps by heating a teaspoon of butter and teaspoon of extra virgin olive oil in a pan. Add in garlic and sautè briefly before mixing in the prawns/shrimps. Pan fry until colour changes to pink. Season with salt and pepper and mix in a teaspoon of lemon juice. Set aside.
2

Heat Saucepan over medium heat then add in chorizo and heat through.
3

Add in haloumi and brown along with chorizo
4

Once browned mix in garlic then add in cherry tomatoes followed by cooked pasta, crushed chilli, basil pesto, reserved pasta water and drizzle of olive oil then toss lightly
5

Add in the fontina and about half of the pecorino and mix well.
6

Finish by adding in the cooked prawns and topping with basil and remaining pecorino