King Prawn and Chorizo Col Buco bound in Garlic Chilli Cream recipe

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
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Customer recipe by Cat Spish
Added 39 months ago

Bring large pan of salted water to the boil and cook pasta as per instructions.

In the meantime finely chop the fresh garlic and chilli and slice the chorizo.

Using a little olive oil over a medium heat, gently warm through the garlic and chilli then the chorizo.

Gradually pour in the cream and add the prawn. Warm through.

Drain the pasta and serve, spooning the delicious cream sauce over the Col Buco or if you prefer mix it together first.

Either way is absolutely delicious, You'll be surprised how quick it is!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 300g Tesco finest* Col Buco
  • 200g King prawns (cooked/ready to eat)
  • 100-150g Chorizo
  • 400ml Pouring cream
  • 2 - 3 medium cloves Fresh garlic
  • 1 medium Fresh chilli
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