Prawn and Chorizo Linguine

Heat a large frying pan over a medium heat with a generous drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) to the pan and season with salt and pepper. Cook, stirring regularly, until golden, 2-3 minutes. Add lemon zest, 1/2 the parsley and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Season to taste with salt and pepper and set aside. TIP: Add as much or as little lemon zest to taste!

Add the linguine to the saucepan of boiling water and cook until ‘al-dente’, 9 minutes. TIP: Al-dente means firm to the bite. Reserve 1/2 a cup of pasta water, drain the pasta and drizzle with olive oil to prevent sticking.

While the pasta is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chorizo and cook until golden, 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Reduce heat to medium, add the broccolini, thickened cream, chicken stock (see ingredients list) and remaining parsley and stir to combine. Cook, stirring, until thickened, 2-3 minutes.

Add the banana prawns and a pinch of salt and pepper and cook, tossing, until pink and starting to curl up, 3 minutes. Add the linguine to the pan and toss to combine. TIP: Add a dash of pasta water to loosen if the sauce is too thick!