Monday, 7 April 2014

Lucy Loves...Linguini Gamberoni

Howdy peeps!

I've been meaning to do a recipe post for ages, as my boyfriend is an ex chef and cooks up a storm in the kitchen. Some times when I'm lucky he lets me help ;) I am so lucky to have a man that cooks for me, and its never a frozen meal you wack in the oven. No sir, this food is to die for! We are very lucky as we have the exact same taste when it comes to food, i.e. we will eat ANYTHING. But some of our favourite dishes include fish and pasta.

So we decided to combine the two. Guy whipped up some Linguini Gamberoni which includes big fat king prawns and chorizo. This dish is so light but satisfying at the same time. I think it would go down a treat on a warm summer's evening with a cold glass of white wine : )

Serves 2 greedy people (like us)


Linguini - 1 pack (decceco brand)
Olive oil - 3 tbsp.
Chorizo - 100g
King prawns - 200g
Dried red chilli flakes - 1 tsp
Garlic cloves - 3
Shallots - 2 small or 1 large
Red onion - half
White wine - 1 glass
Tomato puree - 1 tbsp.
Fresh parsley - handful
Salt and pepper to taste

Optional - 1 tbsp peach jam infused with naga chilli. This adds sweetness and spice if you like it hot but isn't essential.


  • Chop the garlic and shallots as finely as possible. Cut the chorizo in half length ways then chop up the chorizo so it looks like little half moons. Thinly slice the red onion. Finely chop the parsely once don't run through again.


  • Bring a large pot of water to the boil. Add a handfull of salt and place the pasta in.
  • While the pasta is cooking, heat the oil in a pan until hot.
  • Add the chorizo until it starts to turn golden and releases it's paprika rich fats.
  • Add the chilli flakes and cook for 30 seconds then add the garlic and shallots.
  • Cook for two minutes adding the wine and tomato puree just before the garlic starts to colour.
  • Reduce by two thirds (this should only take a couple of minutes)
  • Now add the peach jam and a ladel of the pasta cooking water.
  • Then chuck in the prawns and red onions cook for 30 seconds.
  • Add salt and pepper to taste.
  • Now remove the pasta and drain.
  • Combine with sauce adding the parsley and serve immediately as sitting for too long will over-cook the prawns.

Although I mentioned at the start of this post that the pasta would be ideal with an ice cold glass of wine, but we had ours with a fruity little cocktail. So any drink of your choice will go perfectly!

Did you like this post? Let me know if you would like me to do more cooking posts : )


Motivational Monday #3

Hello Lovelies : )

Apologies for not uploading my weekly motivational Monday post last week. As usual, things got hectic!

I have just finished writing my To Do List for the week ahead and thought what a perfect time to look up some motivational and inspirational pictures for this weeks motivational post! I think this week's lot of pictures are my favourite so far...

Hope you liked this weeks selected images/quotes! If you have any favourite quotes that really help motivate you, let me know in the comments below!


**All images sourced from Google Images**