Prawn and Chorizo Pasta

This delicious prawn and chorizo pasta comes together so quickly, it's perfect for a fuss-free midweek meal. Imagine pasta tossed with juicy prawns, smoky paprika and chorizo, swirled through a creamy tomato and herb sauce. 

I have said it before and I will say it again, nothing beats a cosy bowl of pasta at the end of a busy working day. It is always so comforting and, more often than not, simple. That’s not to say it has to be boring, I find the simplest are sometimes the most delicious (see my creamy mushroom pasta or one pan leek pasta with crispy parma ham) and this prawn and chorizo pasta is no different… 

The only thing that may catch you in this recipe is overcooking the prawns. The rest is foolproof. I always like to butterfly my prawns as it creates a greater surface area which gives them a better taste and texture. It takes a few more minutes but the results are so worth it.

Another thing that makes this prawn and chorizo pasta so good is the incredible combination of flavours. The smokiness of the paprika and chorizo combined with the juicy prawns, fruity tomato and creamy sauce is heavenly. If you have tried my gouda mac and cheese you will know just how delicious chorizo is in creamy pasta dishes. You can get different varieties including mild, sweet, smoky and spicy so opt for whichever you prefer. Just make sure it is the cooking variety. Also, you can slice it into rounds (like pound coins) or dice into smaller chunks so you get crispy pieces - a bit like bacon. 

Why you will love this recipe:

• It is quick and easy. The perfect weekday pasta that is ready in under 30 minutes.
• It is super comforting and full of flavour. Imagine pasta with juicy prawns, smoky paprika and chorizo in a rich and creamy tomato and herb sauce. All topped off with umami-rich cheesy Parmesan and spicy dried chilli flakes.
• It is so versatile. You can switch up the pasta, add extra vegetables to the sauce and/or use different cheeses.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

King prawns - I like to opt for sustainably sourced MSC prawns. Choosing shelled deveined prawns saves time, without compromising on the plump and juicy texture. Raw prawns are best here.

Smoked paprika - this adds a deep smoky flavour to the prawns which complements the chorizo perfectly.

Chorizo - pick your favourite type as you can get different types such as mild, sweet, smoky and spicy. I like to go for a mild or smoky one.

Pasta - Use any pasta shape you like - long or short!

Red onion - this has a milder flavour than white onion, but you can use whatever you have.

Red pepper - this brings a sweet, mild flavour to this prawn and chorizo pasta. You can slice into thin strips instead of dicing if you prefer. 

Garlic - 2 garlic cloves add a subtle garlic flavour to this prawn and chorizo pasta.

Tomato purée - this brings a rich tomato flavour to this prawn and chorizo pasta. I recommend Mutti. 

Double cream - this adds richness to the prawn and chorizo pasta and makes a beautifully smooth and creamy pasta sauce.

Parmesan - a sprinkling of freshly grated Parmesan adds a delicious cheesy umami flavour to this prawn and chorizo pasta.

Fresh parsley - this adds a fresh, slightly peppery, flavour to this prawn and chorizo pasta. I stir it through the sauce but you can also add more as a garnish. 

Dried chilli flakes - these add a spicy kick to this prawn and chorizo pasta. You can leave them out if you aren’t a fan of too much heat.

Substitutions and Variations:

Protein: you can swap the prawns for squid rings or sliced chicken breasts (or thighs) if you prefer. Just adjust the cooking time accordingly. - Are you happy with this?

Pasta: any pasta will do. You can opt for a large shape like rigatoni or something like spaghetti or linguine. Whatever is your favourite, or you have in your cupboards.

Garlic: if you don’t have fresh garlic, you can use garlic granules or a dollop of garlic paste in the pasta sauce.

Prawns: If you can only get hold of cooked prawns, you can still use them but just don't fry them with the chorizo. Add them in at the end once the sauce is blended, as they just need to warm through.

Chilli: I often sprinkle this prawn and chorizo pasta with dried chilli flakes just before serving. However, you can scatter with deseeded sliced fresh chillies if you prefer. Alternatively, add a little chilli paste, chipotle paste or gochujang with the tomato purée. A drizzle of chilli oil is another delicious way to add a fiery kick at the end.

Lemon: sometimes I grate over a little lemon zest or squeeze over some lemon juice for a lift to the dish at the end. 

Vegetables: you can easily add extra vegetables to this prawn and chorizo pasta. Sometimes I throw in a handful of fresh spinach and wilt towards the end. You can also add some petit pois or peas a couple of minutes before the end of the pasta cooking time. Alternatively, stir through some fresh or sun-dried tomatoes with the pasta. You can also swap the red pepper for orange or yellow.

Parmesan: you can swap for other strong hard cheeses like pecorino, Gruyère or Comté. Manchego works well with the Spanish vibe. However, a strong Cheddar is absolutely fine if that is what you have to hand.

Fresh herbs: I use roughly chopped parsley but you can opt for coriander if you prefer. Thinly chives have a different flavour profile, but also work well.

Here's how to make Prawn & Chorizo Pasta:

Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Fry the chorizo in a medium-sized non-stick frying pan set over medium heat - you don’t need to add any oil as it will start to release the most gorgeous red oil as it cooks. Continue to cook for about 8 minutes, stirring every now and then, until golden.

TWO: Add the prawns and cook for a few more minutes, stirring occasionally, until the prawns turn pink. Scoop the prawns and chorizo out of the pan and tip into a clean bowl, leave the oil in the pan (it has so much flavour)

THREE: Get the pasta on to boil. Meanwhile, add the onion and pepper to the chorizo oil, season, then cook over a medium heat for about 5-8 minutes, stirring occasionally, or until lovely and soft. Add the garlic and cook for another 30 seconds or so, stirring, until fragrant.

FOUR:  Add the tomato purée and cook for a further minute, stirring to coat. 

FIVE: Add a splash of pasta water, stir well, then let it simmer for 1 minute. Pour in the cream. At this point, you can blitz with a handheld blender (or carefully pour into a food processor, blitz then return to the pan) if you prefer a smooth sauce. 

SIX: Return the prawns and chorizo back into the pan.

SEVEN: Add the drained pasta, ¾ of the grated Parmesan and a generous grind of black pepper. Toss it all together. Add the chopped parsley and toss again. Taste and adjust the seasoning.

EIGHT: Spoon into bowls, sprinkle with the remaining Parmesan and a few dried chilli flakes if desired. Enjoy!

Cooking Tips:

Butterflied prawns: I always recommend butterflying prawns. It gives them more surface area so they have a better taste and texture. All you need to do is run a sharp knife gently down the back and carefully open it up slightly. It adds a few minutes (at most) to the total time and is so worth it.

Chorizo: you get different flavours of chorizo (e.g. mild, sweet, smoky, spicy etc.) so make sure you go for one you like. I recommend the mild or smoked for this prawn and chorizo pasta

Chorizo cooking oil: the fat that renders out from the chorizo as you cook it off has so much flavour which is ideal for sautéing the onion and pepper. Therefore, take care when removing the chorizo and prawns from the pan, try to leave as much oil behind as possible. 

Perfectly cooked prawns: take care not to overcook the prawns. They literally only take a couple of minutes. As soon as they turn pink, they are ready. If you cook them too long they will become rubbery which will ruin the textures in this prawn and chorizo pasta. 

Pasta water: get into the habit of saving the pasta water when you drain your pasta. A few splashes will transform your sauces and take your pasta dishes to the next level.

Frequently Asked Questions

Storage and Reheating Instructions

Other recipes you might enjoy:

If you like the sound of this prawn and chorizo pasta, try my prawn and tomato linguine. Also don’t miss my marry me chicken pasta or spicy 'nduja pasta. 

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Prawn and Chorizo Pasta

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This delicious prawn and chorizo pasta is perfect for a fuss-free midweek meal. Pasta, plump and juicy prawns, smoky paprika and chorizo, swirled through a creamy tomato and herb sauce. So good. 

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 2
• Category: Pasta
• Method: Stove Top
• Cuisine: Global

Ingredients

Scale 1x2x3x

• 150g shelled deveined raw king prawns
• Salt and freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 100g chorizo, sliced into discs (see Notes)
• About 200g dried pasta
• 1 small red onion, finely diced
• 1 small red pepper, finely diced
• 2 garlic cloves, crushed
• 2 heaped tablespoon tomato purée
• 150ml double cream
• 30g Parmesan, grated
• Handful of flat-leaf parsley, roughly chopped
• About ½ tsp dried chilli flakes (optional)

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Instructions

1. Begin by butterflying the prawns: run a sharp knife down the back of the prawn and gently open out slightly. Don’t worry, it doesn’t have to be perfect - you just want to give them more surface area. 
2. Pat the prawns dry on some kitchen paper, then pop into a bowl. Season with salt and freshly ground black pepper. Add the smoked paprika paprika and a drizzle of olive oil. Toss gently to coat. Set aside.
3. Next, fry the chorizo in a medium-sized non-stick frying pan set over a medium heat - you don’t need to add any oil as it will start to release the most gorgeous red oil as it cooks. Continue to cook for about 8 minutes, stirring every now and then, until golden. Add the prawns and cook for a few more minutes, stirring occasionally, until the prawns turn pink. Scoop the prawns and chorizo out of the pan and tip into a clean bowl, leave the oil in the pan (it has so much flavour).
4. In a separate pan of boiling salted water, cook the pasta according to packet instructions, or until al dente. Drain well, reserving some of the pasta water.
5. Meanwhile, add the onion and pepper to the chorizo oil, season, then cook over a medium heat for about 5-8 minutes, stirring occasionally, or until lovely and soft. Add the garlic and cook for another 30 seconds or so, stirring, until fragrant. Add the tomato purée and cook for a further minute, stirring to coat. 
6. Add a splash of pasta water, stir well, then let it simmer for 1 minute. Pour in the cream and bring to a simmer. Reduce the heat and leave to simmer for another minute. At this point you can blitz with a handheld blender (or carefully pour into a food processor, blitz then return to the pan) if you prefer a smooth sauce. 
7. Return the prawns and chorizo back into the pan, add the drained pasta, ¾ of the grated Parmesan and a generous grind of black pepper. Toss it all together. Add the chopped parsley and toss again. Taste and adjust the seasoning.
8. Spoon into bowls, sprinkle with the remaining Parmesan and a few dried chilli flakes, if desired. Enjoy!

Notes

Scroll up for a step by step guide with images on how to make this pasta.

To store: this prawn and chorizo pasta is best served straight away as the prawns and chorizo are likely to go rubbery when reheated. However, if needed, store in a tupperware in the fridge for 3 days.

To reheat: Heat in the microwave for around 2 minutes until piping hot. Or you can add leftovers to a pan over medium heat with a splash more cream. Heat gently, stirring well, until bubbling and hot.

To freeze: I don’t recommend freezing this prawn and chorizo pasta as, sadly, the texture changes during defrosting and reheating.

Make ahead: This prawn and chorizo pasta is best served straight away. But you can make the sauce in advance, just without the prawns. When ready to serve, fry off the prawns in a separate pan and then stir into the sauce with freshly boiled pasta (or stir in pre cooked prawns). 

Prawns: If you can only get hold of cooked prawns, you can still use them but just don't fry them with the chorizo. Add them in at the end once the sauce is blended, as they just need to warm through.

Chorizo: you can cut your chorizo into slices (like pound coins) or dice into small pieces if you prefer to have crisp pieces like bacon lardons. The choice is up to you. Different chorizo vary in flavour - e.g. mild, sweet, smoky, spicy etc. Opt for whichever you prefer. I recommend mild or smoky for this prawn and chorizo pasta.

Pasta water: it is good to get into the habit of reserving a little pasta water before draining your cooked pasta. Just adding a splash to whatever sauce your making helps make it gloriously glossy and creamy.

Smooth sauce: sometimes I blend the sauce for this prawn and chorizo pasta. However, I don't always - it depends how I am feeling. The choice is up to you - it will be delicious either way.