Lemon Pepper Prawns & Chorizo Fettuccine for Dinner

• Meanwhile, trim green beans. • Roughly chop mild chorizo. • In a medium bowl, combine peeled prawns, lemon pepper seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl. Season and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chorizo and prawns, tossing occasionally, until prawns are pink and starting to curl and chorizo is golden, 4-6 minutes. • Transfer to a bowl.

• Return frying pan to medium heat with a drizzle of olive oil. Cook garlic paste, stirring, until fragrant, 1 minute. • Add cream cheese and the reserved pastawater, stirring until combined, 2-3 minutes. • Stir in Parmesan cheese until smooth and combined, 1 minute. • Remove pan from heat and stir in cooked fettuccine, chorizo and prawns until combined. Season with salt and pepper.

• In a large bowl, combine spinach, rocket & fennel mix, semi-dried tomatoes and a drizzle of balsamic vinegar. Season.