Bring a pan of salted water to the boil. Add the prawn shells and heads to the boiling water along with a fish stock cube, stirring until the stock cube has dissolved.
Add the linguine to the pan and cook according to packet instructions, or until the pasta is al dente. Remove the prawn shells and heads with a slotted spoon and discard, then drain the pasta and set aside.
Heat the olive oil in a non-reactive pan and fry the garlic for one minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).
Remove the pan from the heat and add in the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season with salt and freshly ground black pepper.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
3rd Party Cookies
This website uses Google Analytics & Facebook to collect information such as the number of visitors to the site, and the most popular pages, and advertising campaign performance.
Keeping these cookies enabled helps us to improve our website and better understand how our users interact with us online.
Please enable Strictly Necessary Cookies first so that we can save your preferences!