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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.
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.
Table of Contents
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.
- 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.
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.
Tomato purée – this brings a rich tomato flavour to this prawn and chorizo pasta. I recommend Mutti.
Substitutions and Variations:
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 cupboard.
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.
Parmesan: you can swap for other strong hard cheeses like pecorino, Gruyère or Comté. Manchego works well with the Spanish vibe.
Fresh herbs: I use roughly chopped parsley but you can opt for coriander if you prefer. Thinly sliced 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 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
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.
Not really, it depends on how spicy the chorizo you choose is. Go for mild if you don’t like spice. And then go easy with the chilli flakes at the end if this is the case.
This prawn and chorizo pasta is a delicious meal in its own right. However, you can always serve with a crisp green salad for extra veggies. Alternatively, some warm garlic bread is delicious too.
Yes just leave out the cream and it will still be delicious. Or swap for a dairy free cream of your choice. Same goes for parmesan – you can leave out (just add a touch for salt in place of it) or swap for a dairy free alternative.
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, baked bolognese pasta, or spicy ‘nduja pasta. For more prawns, try my Buttered Garlic Prawns or Cherry Tomato and Prawn Pasta.
Easy Pasta Recipes
Creamy Chicken Pasta
Weeknight Supper
Bolognese Pasta Bake
Chicken Recipes
Chicken Parmesan Garlic Pasta
Easy Pasta Recipes
Nduja and Sausage Pasta Bake
If you tried this Prawn and Chorizo Pasta or any other recipe on the site, please do leave a comment and let us know how it went!
Prawn and Chorizo Pasta
Ingredients
- 150 g shelled deveined raw king prawns
- Salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 100 g chorizo, sliced into discs (see Notes)
- 200 g dried pasta
- 1 small red onion, finely diced
- 1 small red pepper, finely diced
- 2 garlic cloves, crushed
- 2 heaped tbsp tomato purée
- 150 ml double cream
- 30 g Parmesan, grated
- Handful of flat-leaf parsley, roughly chopped
- About ½ tsp dried chilli flakes, optional
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- Spoon into bowls, sprinkle with the remaining Parmesan and a few dried chilli flakes, if desired. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and very easy.
Cooked this for some friends and they loved it! Always such fab recipes on here!! Thank you!
This prawn and chorizo pasta was loved by the whole family. My sons absolutely cleaned their plates of it so I will definitely be making again.