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