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Smoked Chorizo, Garlic & Tiger Prawn Spaghetti

Published 21st April, 2020

Cuisine: Italian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 600gm Angelakis Australian Tiger Prawns, peeled & deveined (leaving tails on)
  • 1 Barossa Fine Foods Smoked Chorizo, sliced
  • 1 tbls Currawong Garlic Olive Oil
  • 2 cloves Garlic, finely chopped
  • ½ Brown onion, finely chopped
  • ½ Cup White Wine
  • 2 tbls Butter
  • 2 tbls finely chopped Italian Parsley
  • Sea Salt
  • Ground Black Pepper
  • 1 (375gm) Packet Pangarra Wholegrain Spaghetti
  • Extra parsley leaves for garnish


  1. Cook the wholegrain spaghetti in a large pot of boiling water as per the instructions on the packet.
  2. In a large fry pan over a medium heat cook the chorizo in the garlic olive oil until browned, remove the chorizo from the pan and set aside, leaving the oil in the pan add the garlic & onions and cook until fragrant and softened.
  3. Add the prawns to the pan and cook for 2-3 minutes, add the white wine, chorizo and spaghetti to the pan.
  4. Add the butter and chopped parsley to the pan & toss to combine, season with sea salt & black pepper, serve in bowls and garnish with the extra Italian parsley leaves.