*This post may contain affiliate links. Read my disclaimer here. While we may use affiliate links, we would never allow this to influence product listings or recommendations.
This chorizo and prawn pasta is the perfect mid-week meal. With just 15 minutes of cook time and a few minutes of prep, you can have this fantastic meal on the table well within 30 minutes. Unbelievably tasty and comforting, it combines warm chorizo with a small kick of chilli, smoky paprika and fresh parsley. No one will ever know it was so easy to pull together!
The combination of chorizo and prawn (or shrimp as you may call it in your part of the world) is always a winner. The tender prawns, combined with spiced sausage that’s been pan-fried until lightly crisp, makes a true flavour and texture sensation. While I prefer to use king prawns with this recipe, you can also use freshwater prawns (the smaller ones you will often find in the freezer section). This will give a less meaty and more subtle seafood infusion.
What type of chorizo should I use?
This recipe uses the popular variety of Spanish chorizo, which you’ll find in most supermarkets across the UK. This cured meat doesn’t need to be cooked before eating – just heat up and serve! You may also come across Mexican style pork sausage that is raw but has an incredible flavour. You can use either variety, but if you use uncooked Mexican chorizo you’ll need to add an extra minute or two of cooking time.
What pasta is best for this recipe?
Piquant, garlicy and lightly creamy, this pasta has a smooth yet minimal sauce that clings nicely to long pasta like spaghetti or linguine. Thicker ribbons such as tagliatelle are also a good option if you want a ‘meatier’ pasta.
While typically used in dishes with thicker sauces to capture the chunks, pasta shells or hollow varieties such as rigatoni can also be used. It really is a case of personal preference. Smaller shapes like fusilli are also a great choice as they will help trap the sauce in the grooves.
Want something a bit different? Try using gnocchi to add a soft, pillowy texture. You can try your hand at making your own with leftover potatoes – plus it freezes really well!
What can I serve it with?
This chorizo and prawn pasta is so good you can enjoy it on its own, but you can also try adding some side dishes to mix things up. A simple crisp salad or crusty bread will do the trick! Or try one of these options for an extra tasty meal:
- Roasted tenderstem broccoli
- Garlic pizza bread
- Courgette salad
- Healthy kale coleslaw
- Mediterranean roasted vegetables
What’s all the hype about pasta water?
The starch that’s released when cooking pasta comes with an added bonus! When you add this to your dish, it helps emulsify and transform the juices into a silky and luxurious sauce. Plus if you used an ample amount of salt in the water during boiling then the flavour will be enhanced as well.
The easiest way to retain the starchy water is to scoop out a mugful before draining the pasta (you don’t usually need too much of it for it to work its magic). Or you can use a spider strainer or slotted spoon to remove the pasta and retain the water.
For a full list of ingredients with weights and measurements, jump to the printable recipe card.
- Deshelled and deveined king prawns – you can leave the tails on for extra visual pizazz if you prefer. You can also use freshwater prawns if you have them to hand, but if they are precooked only add them to the pan when the chorizo is nearly done
- Red chilli, finely diced – you can alternatively use a pinch or two of chilli flakes if you prefer
- Garlic cloves, finely chopped
- Lemon juice
- Olive oil
- Linguine, or another pasta of your choice
- Chorizo, thinly sliced
- Smoked paprika
- Frozen peas
- Single or whipping cream
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Marinate the prawns in lemon juice, garlic, chilli and a little oil.
- Cook the pasta in a large pan of salted water for a couple of minutes less than the package directions.
- Fry the prawns in olive oil over medium-high heat for around 1 minute on each side. Remove and set aside.
- Fry the chorizo for 3-4 minutes until it’s started to crispen up a little and it has released its juices.
- Return the prawns to the pan along with the peas and cook for a further couple of minutes. Sprinkle in the paprika and toss everything together before adding the cooked pasta, cream and a couple of tablespoons of the pasta water and stirring to coat with the sauce. Remove from the heat and add the parsley before serving.
Want perfect results, every time? Follow these tips to elevate your pasta to the next level!
- Don’t scrimp on the salt in the pasta water: A lot of the salt will be retained in the water, so you need enough to make sure that flavour is transferred to the pasta.
- Use a large pan when cooking the pasta. It needs to have room to move around in the pan to prevent it from clumping and sticking together.
- Cook the pasta for a minute or two less than the package instructions. Pasta is always best served ‘al dente’ with a little bite. You’re also adding the cooked pasta to the frying pan in this recipe, to coat it in the sauce. Therefore, it will continue to cook, so make sure not to overdo it.
Looking for more great pasta recipes? Try:
Products that work well for this recipe:
2 in 1 Garlic Press
Stainless Steel Strainer Set
Cole & Mason Herb Keeper
With just 15 minutes of cook time, you can have this chorizo and prawn pasta on the table in no time! A must for pasta lovers, with unforgettable flavour!
The default recipe serves 2.
- 250g deshelled and deveined king prawns (see note 1)
- 1/2 red chilli, finely chopped (see note 2)
- 1 clove garlic, finely chopped
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 150g dry linguine (see note 3)
- 100g thinly sliced chorizo
- 1 tsp smoked paprika
- 60g frozen peas
- 2 tbsp single or whipping cream (see note 4)
- 1 tbsp freshly chopped parsley (see note 5)
- In a large bowl mix together the prawns, chilli, garlic, lemon juice and half the oil to marinate.
- Bring a large pan of heavily salted water to a rolling boil. Add the linguine and set a timer for a couple of minutes less than the package instructions.
- Heat the remaining oil in a large frying pan over medium-high heat. Add the prawns so they are spaced out in the pan and do not overlap. Cook for one minute on each side before removing and placing them on a plate.
- Add the chorizo to the pan and cook for around 3-4 minutes, turning the pieces halfway through. Return the prawns to the pan and add the peas. Cook for a further 2 minutes before sprinkling over the paprika and tossing or stirring everything together. Remove from the heat while you finish cooking the pasta.
- Drain the linguine, retaining a mug of the cooking water (see note 5). Tip the pasta into the pan with the prawns and chorizo. Return to the heat and toss everything together with the cream and a couple of tablespoons of the pasta water until well coated. Season to taste and if needed, add more water, a little at a time, until you have the amount of sauce you desire.
- Serve with the parsley scattered over the top. I also love a scattering of parmesan (although most Italians would shudder at the combination of seafood and cheese!)
- While king prawns give a more substantial ‘bite’ and appear more prominent in the dish, you can alternatively use freshwater prawns (the smaller ones you will often find frozen). If the prawns you are using are pre-cooked then add them to the pan when the chorizo is nearly done.
- Fresh chilli can be swapped for a pinch of dried chilli flakes per person, depending on how spicy you want the dish.
- Linguine can be substituted with any kind of pasta you prefer.
- the cream can be skipped if you prefer, or stir in some creme fraiche at the end of cooking instead.
- Fresh basil also works well.
- Be sure to use some of the pasta water to help emulsify the juices. The starch from the water helps to combine everything together into a silky sauce that coats the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Hob
- Cuisine: Pasta
- Serving Size: 1
- Calories: 715
- Fat: 33g
- Carbohydrates: 61g
- Protein: 40g
Keywords: pasta, chorizo, comforting, indulgent, prawns, shrimp, dinner, easy, quick