Rose Harissa Spiced Prawn Linguine

by Claire Winlow (follow)
Easy (2874)      Quick (1387)      Seafood (169)      Harissa (2)     
Harissa is commonly used in Middle Eastern booking and is a spice paste with chilli, garlic and paprika. I came across a rose harissa paste which includes rose petals and had to try it out.

While this is not a middle eastern style dish at all, the flavours are perfect.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2

1 medium onion
75g diced cooking chorizo
2 crushed garlic cloves
Olive oil
225g large prawns
400g linguine
Handful of frozen petit pois (peas)
2-3 tsp rose harissa paste but regular harissa is fine too.
5-6 semi dried tomatoes in oil or sundried tomatoes if you struggle to find these.

Cook the pasta according to the packet instructions and set aside.
Meanwhile, get a pan nice and hot and then fry the chorizo, diced onion and garlic in a liberal amount of olive oil. The oil itself becomes flavoured and is part of the dish.

Add in the harissa paste, more if you like a bit of spice to your dish.

Throw in the peas, prawns and tomatoes and heat through. You don't want to over cook the prawns as they will become tough.

These semi dried tomatoes have all the flavour of a sundried tomato but a softer feel

Serve with the linguine and you have a tasty dinner in no time at all.

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