18-24 prawn tails, peeled and demeaned


1/3 cup olive oil

1/3 cup fresh lemon juice

4 cloves garlic, finely minced

2 tablespoons piri piri sauce

1/2 cup finely minced cilantro

1/4 cup olive oil

1/2 lb chorizo sausage, peeled and coarsely chopped

1/4 cup butter

1/2 cup chicken broth or white wine

1 teaspoon grated lemon rind

1/2 cup finely minced cilantro

1 pkg penne or rotini, cooked al dente according to package directions


Combine all marinade ingredients together in a large bowl or Ziploc bag and add prawns tossing to coat. Marinate at least 2 hours or overnight.

Remove from marinade and drain. Heat olive oil in a large sauté pan over medium high heat. Add chorizo and sauté and cooked through and slightly brown. Remove and set aside. Add butter to the pan, raise heat to high and add the prawns stirring constantly for 4-5 minutes or until cooked through and opaque. Reduce heat to medium and add the chicken broth, lemon rind, cilantro, chorizo and pasta. Gently stir until coated evenly and pasta is cooked through. You may add an drop or two more of piri piri sauce if desired.

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