Prawn and Chorizo Pasta

Why you’ll love this recipe

This fresh and flavourful pasta makes a quick and easy mid-week dinner that you can have on the table in no time!

The secret to the incredible flavour in this recipe is the crispy fried chorizo. When sizzled in a hot pan, it releases a lovely, smoky-spicy and fragrant oil that is utterly delicious! The fragrant chorizo oil is then used to cook the other ingredients and coat the pasta. This creates a light coating, without the need for additional sauces, cream or canned tomatoes.

The entire dish can be made in the time that it takes to finish cooking the pasta, with minimal effort and preparation required. Perfect for those busy nights when you are short on time and need an easy dinner recipe with no fuss. Serve it with a simple side salad or some crusty bread for a filling and delicious meal that everyone is sure to love!

Ingredients for prawn and chorizo pasta

** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

Chorizo – use a good quality smoked Spanish chorizo from your butcher, deli or supermarket. Hot or mild, the choice is yours.

Prawns – fresh or frozen prawns will work. If using frozen prawns, be sure to thaw them completely and pat dry any excess moisture. Prawns can be swapped for chicken, if preferred.

Pasta – choose any kind of fresh or dry pasta that you love to eat. Linguine, spaghetti and fettuccine make great choices.

Pecorino cheese – Pecorino Romano adds flavour and seasoning. Alternatively, substitute with parmesan cheese. Freshly grated cheese is best; pre-shredded cheese is sometimes coated with preservatives that cause clumping.

Pasta water – starchy pasta water helps to bind the sauce and adds so much flavour. Don’t forget to reserve some pasta water right before draining!

Optional – a teaspoon of paprika works in this dish perfectly and adds a sweet, peppery flavour.

Step by step photos

Full recipe measurements and instructions can be found in the detailed recipe card below. But here’s a brief overview of what to expect;

Step 1: While the pasta is cooking, fry the chopped chorizo with 2 tablespoons of olive oil until the fat is rendered and the chorizo becomes crisp and lightly browned.

a cooking pan with oil, garlic and chilli.

Step 2: Remove the chorizo and set aside, leaving the oil in the pan. Cook the garlic, chilli and paprika (if using) together over low heat.

Step 3: Add the prawns and fry until mostly cooked through. Don’t overcook.

finished pasta in a pan with lemon wedges.

Step 4: Add some reserved pasta water to the pan along with the lemon zest, lemon juice, pecorino, remaining olive oil, chorizo and the cooked pasta to the pan. Stir until everything is combined. Let the sauce sit for a minute to thicken.

Serve with lemon wedges, a little extra parsley and finely grated pecorino.

Helpful tips

Don’t drain the oil from the chorizo. This is the flavour base of the sauce.

Too add some tomato flavour to the sauce, add some cherry tomatoes to the pan along with the garlic.

Don’t overcook the prawns! The prawns only take a couple of minutes to cook. They can become tough and rubbery if cooked for too long. They’re ready when they have just turned pink.

Have all of the ingredients chopped and ready to go before starting, so that the dish comes together seamlessly.

Season the pasta water generously with salt and don’t forget to reserve some of the starchy pasta water before draining! A good ratio is 2 teaspoons of salt for every 4 cups of water.

a bowl of prawn and chorizo pasta with a lemon wedge.

FAQs

Can I adjust the spice level?

Yes! Choose a mild or hot chorizo to suit your taste. You can also omit the chilli flakes for a milder dish.

Can I use a different type of pasta for this recipe?

Absolutely! While linguine or fettuccine are great in this recipe, you can use any other pasta type that you prefer or have on hand.

Can I freeze prawn and chorizo pasta?

I don’t recommend freezing this pasta. The prawns won’t freeze well and will become tough when reheated.

How to store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of extra pasta water, until steaming hot.