Creamy Prawn & Chorizo Orecchiette for Dinner

While the tomatoes are roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden, 3-4 minutes. Add the lemon zest, parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season to taste, then transfer to a small bowl.

Cook the orecchiette in the boiling water until just 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the orecchiette and return to the pan. Drizzle with olive oil to prevent sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, return the frying pan to a medium-high heat. Cook the chorizo, turning occasionally, until almost golden, 4 minutes. Add the prawn cutlet and cook, tossing, until pink and starting to curl up, 3 minutes. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium heat, then cook the butter and garlic until fragrant, 1 minute. Add the light cooking cream, chicken-style stock powder and baby spinach leaves. Cook until the sauce is thickened and the spinach is wilted, 2-3 minutes. Add the orecchiette, roasted cherry tomatoes, chorizo and prawns and a squeeze of lemon juice. Toss to combine. Season to taste.

TIP: Add a dash of pasta water to loosen the sauce if it's too thick!