This chorizo and prawn pasta is a very easy and tasty meal. This 8-ingredient recipe takes only 20 minutes from start to finish and makes a perfect mid-week dinner or lunch.
Why Love This Chorizo And Prawn Pasta
You will love this prawn and chorizo linguine because it combines favorite flavors from both Spain and Italy - Spanish chorizo gives it an amazing smokey aroma and taste, whilst prawns add a bit of a crunchy texture. Mixed with zesty pasta, sundried tomato, garlic, and herbs, this meal is a real treat!
The next best thing about it is that it contains common pantry and fridge ingredients, and is simple and quick to make. You can also cook it in advance as it will keep in the fridge for a few days. You can make it ahead and take it to work as a packed lunch - just keep it refrigerated until you're ready to reheat it.
Key Ingredients For The Best Chorizo And Prawn Pasta
As I stated earlier, this prawn and chorizo pasta recipe contains 7 main ingredients, and then some staples for your kitchen cupboard. You will need:
- Spanish chorizo - this dry-cured pork sausage is typical for its smokey taste and aroma. You will find it in most supermarkets' chilled section or world food aisle. It contains smoked paprika and garlic, which pair well with prawns.
- Raw king prawns (or jumbo prawns) are preferred for this recipe. You will have complete control over cooking them, which should result in their tender texture. Prawns are great for a balanced and healthy diet, as they are packed with protein, and many healthy nutrients, while being low in calories. However, prawns are also highly allergenic food, so it's best to be mindful of this in case you were serving this meal to your guests!
- Onion gives this pasta dish a bit of a sweet flavour and adds an extra bite to the sauce.
- Smoked paprika, paprika, and chili (or chili flakes) will add provide this dish with amazing flavor and some extra nutrients.
- Garlic is added for more fragrance and also for its health benefits.
- Sundried tomatoes will add a delightfully sweet taste. If you use jarred sundried tomatoes, you can also use the oil they are packed in.
- Lemon zest and juice will be used. Use unwaxed or organic lemon if you can, and wash it well before adding.
- Dried wholemeal pasta - long and thin pasta such as linguine, spaghetti, or tagliatelle will work best in this recipe, but you can use short pasta shapes as well. I'm using wholemeal pasta to add extra fiber to this meal, but regular pasta is just as good for this recipe.
- Lastly, top the dish up with chopped fresh parsley - it will add bright color and refreshing flavour.
For exact measurements and instructions, please see the recipe card.
Substitutes & Variations
Do not worry if you are missing any of the above ingredients, here are some suggestions on what can be swapped:
- Chorizo Iberico, smoked sausage (kielbasa), or salami - slice it or dice it, and add smoked paprika and paprika to the recipe to get a very similar smokey taste.
- Cooked prawns are ok to use, however, there is a chance these may become overcooked and chewy in your dish. Add them just at the last two minutes of cooking. Alternatively, use white fish fillet in this recipe - cut it into dices and add it to the pan early, ideally just when browning the chorizo to make sure it's fully cooked.
- Dry-packed sundried tomatoes can be added too. Just remember to pre-soak them in hot water at least 30 minutes in advance, drain them and they will be good to go. OR: use fresh cherry tomatoes.
- Fresh parsley or oregano will be great additions instead of basil.
Exact swap ratios are explained in the recipe card.
Make this prawn and chorizo pasta creamy by adding creme fraiche, or double cream to the cooked sauce, before mixing it with drained al-dente pasta.
How To Make Chorizo And Prawn Pasta
This delicious and spicy pasta with king prawns and chorizo is ready in 4 easy steps and in less than 20 minutes:
- Cook the pasta.
- Slice the chorizo and brown it in a pan, add onion, spices, and sundried tomatoes.
- Add raw prawns and garlic, and fry for a few more minutes.
- Drain the pasta and mix it with the sauce. Add lemon zest and juice and serve.
For detailed instructions and quantities, go to the recipe card.
How to make this king prawn chorizo pasta the best you can?
- Cook the pasta al dente or slightly undercook it, especially if you are planning to keep leftovers for later. This will prevent the noodles from going mushy and soggy when reheated.
- Raw prawns, which are white and blue, will turn pink (light orange) once cooked. This takes just a couple of minutes depending on their size. The pink color normally means the prawns are cooked. Avoid overcooking them, they will be edible but will become chewy and rubbery. Perfectly cooked prawns are very tender.
- When using cooked prawns, add them at the very end of cooking this prawn and chorizo pasta.
Storage & Reheating
Although this king prawn and chorizo linguine tastes best fresh, it will keep in the fridge for up to 2 days. Store it in an airtight container and reheat thoroughly before serving.
You can also freeze this pasta dish! Let the pasta and sauce cool down completely. And once cold, transfer each into a food container or a freezer bag. Push any air out, seal, and freeze for up to 3 months.
Reheating From Chilled
This easy and flavorsome pasta dish can be reheated in a microwave. Depending on how powerful your microwave oven is, a portion of this spaghetti meal will take between 4 and 7 minutes to reheat. Please adjust the time accordingly based on your experience and add more time if the food isn't piping hot.
Add 2 tablespoonfuls of cold water into the bowl with pasta, and stir it halfway through the reheating time. This will help keep the pasta moist.
Alternatively, you can reheat this dish in the oven: place it in an ovenproof dish, add some cold water (2 tbsp), and bake for 15-20 minutes at 180C/160C fan/355F.
Reheating From Frozen
Preheat a large frying pan on medium heat. When hot, add the frozen chorizo and prawn sauce and stir occasionally. Cook for about 5 minutes, add the frozen pasta, add 2-3 tablespoons water, and leave to simmer until all of the contents are piping hot. Serve immediately and do not reheat again.
This pasta with prawns and chorizo will taste great with a wedge of lemon and a slice of homemade garlic bread. Have some extra chili flakes on the side, to add heat.
You can eat air-dried chorizo raw. Air-dried chorizo (often referred to as Spanish or Iberico chorizo) is usually firmer and you can slice it. This type of chorizo is also sold thinly sliced and makes a great tapas dish. On the other hand, soft (Mexican) chorizo is uncooked pork meat with spices and seasonings, which always needs to be cooked before consuming it.
Store the open jar in the fridge for up to 14 days from opening. Use the leftover sundried tomatoes in this easy 5-minute tapenade, sundried tomato pasta salad, or in this incredibly scrumptious prosciutto bruschetta.
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📖 The Recipe
Chorizo And Prawn Pasta
- 400 g dried wholemeal pasta spaghetti, linguine, tagliatelle or other
- 3 tablespoon oil from canned sundried tomatoes, or olive oil
- 120 g Spanish chorizo
- 170 g king prawns raw
- 40 g jarred sundried tomatoes
- 1 red onion or brown onion (roughly chopped)
- 1 teaspoon paprika
- ½ teaspoon smoked paprika
- 1 teaspoon chili flakes or 1-2 fresh chillies
- 2 garlic cloves peeled and finely chopped
- 1 lemon zest and juice
- 1 handful fresh basil or parsley, oregano (chopped)
- salt, ground black pepper to taste
- Cook the pasta according to the instructions on the packet.
- Slice the chorizo and brown it in a pan (1-2 minutes on each side), add onion, paprika, smoked paprika and chili flakes, and sundried tomatoes. Fry for 5 minutes.
- Score the prawns on the long side (2 mm deep), and add them (all at once) to the pan, add garlic, toss, and fry for 3-4 minutes or until the prawns turn pink.
- Drain the pasta and mix it with the sauce. Add lemon zest and juice, chopped basil and serve.
- Chorizo Iberico, smoked sausage (kielbasa) or salami (1:1 ratio) + 1 teaspoon paprika, and ½ teaspoon smoked paprika.
- Cooked prawns - add them just for the last two minutes of cooking.
- Alternatively, use white fish fillet in this recipe - cut it into dices and fry it at the start with the chorizo.
- Dry-packed sundried tomatoes - pre-soak in hot water for min. 30 minutes, drain them before adding to the sauce
- OR use fresh cherry tomatoes (150g).
- Fresh parsley or oregano (1:1).
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