Ingredients
14 total- 300g vermicelli pasta, bashed up into 3 cm-ish lengths
- 2 shallots, sliced
- 3 tbsp olive oil
- 100g cooking chorizo, chopped
- 250g cherry tomatoes, halved
- 2 tsp paprika
- 1 tsp dried oregano
- 1 (400g) tin lobster bisque
- 200g baby courgettes, sliced lengthways
- 100g frozen peas
- 100ml white wine
- 300g raw peeled king prawns
- 1 tbsp chopped flat-leaf parsley
- 1 lemon, cut into wedges
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the pasta in a large roasting tin; toast in the oven for 10 mins or until golden, tossing once or twice. Don’t let it burn!
Step 2
In a large ovenproof frying pan, fry the shallots in the oil over a medium heat, until softened. Add the chorizo and cook for a few mins more. Season with a few grinds of pepper, then add the tomatoes, paprika and oregano; stir for 5 mins.
Step 3
Turn up the heat in the frying pan, add the courgettes and peas, then stir in the wine, followed by the toasted pasta.
Step 4
Stir in the bisque mix; season to taste. Toss in the prawns, then transfer to the oven for 15 mins, or until crisp and cooked through. Scatter with parsley and serve with lemon wedges for squeezing over.