Bring a large saucepan of salted water to boil and cook the linguine until Al Dente according to the packet instructions. Meanwhile, heat the 1/2 tbsp of the olive oil in a large frying pan and add the sliced chorizo and gently fry moving around the pan until it starts to crisp. Remove and set aside but don't wash the pan.
Pour off the excess oil but keep it for adding back into the dish later on.
Add the remaining olive oil and the onions, garlic, chopped chilli, a pinch of chilli flakes and the sun-dried tomatoes. Cook gently whilst stirring until soft. Turn the heat up slightly and add the chorizo back in to heat through along with a pinch of black pepper.
Add the raw prawns and cook until they turn pink.
Drain the linguine well. Add the parsley and the linguine to the frying pan and toss together.
Add the cooked peas the reserved orange from frying the chorizo - it will coat everything nicely and give the dish a paprika flavour.
Season to taste if needed. Serve immediately.
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