I think pasta is my one true love. Honestly, I love it. My go-to comfort food is always some form of pasta, and everyone knows my obsession with the best Italian restaurant in Glasgow – Eusebi Deli!

For this recipe, I’ve paired juicy prawns with spicy chorizo and a tangy tomato sauce. It’s an absolutely winning combination. In my ingredients below, I’ve listed suggested amounts of chilli – if you want it milder or hotter, simply add more or less to your taste.

Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Spicy Prawn and Chorizo Spaghetti

Ingredients (serves two)
175g raw prawns, peeled and deveined
100g chorizo, diced (I used spicy chorizo, but normal works too)
1 tbsp olive oil
1 shallot, finely diced
3 cloves crushed garlic
1-2 red chillies, finely chopped (or use chilli flakes)
150ml white wine
250g tomato passata
2 tbsp mascarpone or double cream
175g spaghetti/linguine/tagliatelle
Salt and pepper
Fresh parsley, to serve

Method
1. Put a non-stick frying pan over a medium-high heat and add the chorizo. Cook until it releases it’s oils and is beginning to crisp, then remove with a slotted spoon and set aside. Add the prawns to the same pan and cook for 1-2 minutes on each side until pink, then remove and set aside with the chorizo.
2. Put a large pan of salted water on to boil. Add the olive oil to the frying pan, then add the shallot and cook for 3-4 minutes until soft, then add the garlic and chilli, cook for one more minute, then pour in the wine. Bubble until the wine has almost entirely evaporated. Add your pasta to your water and cook to packet instructions.
3. Pour the tomato passata into the frying pan and continue cooking for 10-15 minutes, then add the mascarpone or cream and stir until melted and combined. Season to taste with salt and pepper – if you think at this point it needs more heat, add some more chilli flakes to taste.
4. Add the cooked pasta, the prawns and the chorizo to the sauce, toss until everything is evenly coated in the sauce, then divide between bowls and top with a little fresh parsley. Dig in and enjoy!