Home Recipes Prawn and Chorizo Pasta

Prawn and Chorizo Pasta

pasta-in-grey-bowl-with-prawns-and-chorizo


Prawn and chorizo pasta makes a fabulous mid-week meal, loaded with simple and fresh flavours that the whole family will love. With garlic butter prawns, chilli, lemon and fresh parsley, this recipe is completely delicious, easy to throw together and can be ready to eat in 15 minutes! Make it mild or spice it up with as much heat as you like.

prawn-and-chorizo-pasta-in-pan-with-parsley


This flavourful and fresh pasta makes such a quick and easy mid-week dinner that you can have on the table in no time! And although it is super simple to make, it is also fancy enough to impress your guests at a dinner party!


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! This oil is then used along with butter to cook the other ingredients and cover the pasta. Doing 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!

top-view-of-finished-pasta-with-lemon-wedges


Why you’ll love this recipe

  • Quick and easy- Ready in just 15 minutes
  • High in protein
  • Kid-friendly – keep it mild for a dish that the whole family can enjoy!


What you’ll need


Ingredient notes

  • Chorizo – use a good quality, fresh chorizo sausage from a deli where possible. Otherwise, you can find chorizo at most supermarkets.
  • Prawns/shrimp – fresh or frozen green (raw) prawns are best here, to avoid over-cooking. Keep the tails on or take them off, depending on your presentation preference! The tails add a nice touch in the finished pasta, but can be fiddly to remove while eating.
  • Parmesan cheese – use a fresh block of parmesan cheese and grate it over the top of the pasta when ready to serve. Pre-packaged grated parmesan won’t taste the same and doesn’t melt as nicely.
  • Chilli – the chilli flakes in this recipe are optional. They can be left out entirely for a milder dish, or added to suit your taste.


Step by step photos


Add the pasta to a pot of boiling water and cook according to the packet instructions. While the pasta is cooking, fry the chorizo in a large pan until browned and crisp. Remove the chorizo and set aside. **Leave the residual chorizo oil in the pan.

Add the butter, oil and garlic to the pan along with chilli flakes (optional) and stir for 1-2 minutes until fragrant. The prawns and a little salt and pepper and stir fry until the prawns are cooked.

Add the lemon zest, juice and fresh parsley and stir through the drained, cooked pasta and the cooked chorizo. Top with a little extra olive oil, parsley and some freshly grated parmesan cheese and serve immediately with some lemon wedges.


Handy tips

  • The butter and oil create a lovely, light coating for the pasta. But if you prefer a “saucier” pasta, you can try adding a little crème fraiche or light cream. Or half a can of chopped tomatoes.
  • For extra veggies, try adding a handful of chopped cherry tomatoes or some spinach leaves. Stir them through the hot pasta at the end. You could even add some green peas to the butter while cooking.
  • 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. Once the pasta is cooked and drained, the prawns are added to the butter at the end, to quickly cook through before adding the pasta.
  • Because the prawns cook quickly, make sure you have the other ingredients prepared ahead of time and ready to go to avoid unnecessary delays.
pasta-in-grey-bowl-with-prawns-and-chorizo


FAQs

Is chorizo spicy? Spice and heat levels in chorizo sausages can vary. Mexican chorizo is generally spicier than Spanish chorizo. But, the chorizo is mild enough throughout the dish without the addition of any extra chilli, if you want to keep it mild.

Is this pasta ok for kids? With the addition of garlic, butter, fresh lemon and parsley, the pasta is mild enough for kids to enjoy too. Skip the extra chilli flakes or keep them in a separate bowl for everyone to add their own. That way, everyone can adapt the dish to suit their tastes.

Which type of pasta is best? With a delicate oil-based sauce like this one, I recommend using a long and thin pasta. I love using spaghetti, angel hair or linguine. The longer strands will hold onto the oil and become perfect for slurping! If you prefer smaller pasta, pick one that isn’t tubular like bow-tie or shells.


Related recipes


If you love this pasta, try some of these other great mid-week family meals!


I hope you love this pasta! If you try it, I’d love for you to leave a comment or rating and let me know how you enjoyed it. I really appreciate it! Andrea x

prawn-and-chorizo-pasta-in-pan-with-parsley

Prawn and Chorizo Pasta

Prawn and chorizo pasta makes a fabulous mid-week meal, loaded with simple and fresh flavours that the whole family will love. With garlic butter prawns, chilli, lemon and fresh parsley, this recipe is completely delicious,easy to throw together and can be ready to eat in 15 minutes! Make it mild or spice it up with as much heat as you like.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, Spanish
Keyword: prawn and chorizo pasta
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 4
Calories: 569kcal
Author: Andrea Geddes

Ingredients

  • 400 grams dried pasta spaghetti or linguine, or other pasta of choice
  • 2 chorizo sausage 220 grams, thinly sliced
  • 1 tbsp olive oil
  • 1/3 cup butter 80 grams
  • 5 cloves garlic peeled and crushed
  • chilli flakes optional
  • 500 grams raw, peeled prawns
  • salt and pepper
  • zest of two lemons
  • 2-3 tbsp lemon juice
  • 1/3 cup fresh parsley chopped

To serve

  • extra parsley chopped
  • fresh parmesan cheese finely grated
  • chilli flakes
  • extra olive oil

Instructions

  • Place the spaghetti into a pot of boiling, salted water and cook according to the packet instructions. Once cooked, drain and set aside. Follow the other steps while the pasta is cooking.
  • In a large frying pan over high heat, cook the chorizo slices until they are browned and slightly crisp on both sides. While cooking, the chorizo will release some oil. Keep the oil in the pan and place the chorizo on a plate to set aside until later.
  • Reduce the heat to low and add the olive oil, butter, garlic and chilli (optional) and stir for 1-2 minutes, until fragrant. Don't overcook the garlic or let it brown.
  • Add the prawns and salt and pepper to the butter and cook the prawns on both sides, until cooked through. This will only take a couple of minutes, be careful not to overcook the prawns.
  • Add the lemon zest, juice and chopped parsley as well as the cooked and drained pasta and chorizo. Stir until all of the ingredients have combined.

To serve

  • Place the cooked pasta into large bowls and top with freshly grated parmesan cheese. Drizzle over a little extra olive oil and sprinkle some extra parsley and additional chilli flakes (if desired). Serve with lemon wedges to squeeze over the top. Enjoy!

Notes

  • While the butter and oil create a lovely, light coating for the pasta, if you prefer a “saucier” pasta, you can try adding a little crème fraiche or light cream. Or half a can of chopped tomatoes.
  • For extra veggies, try adding a handful of chopped cherry tomatoes or some spinach leaves when stirring through the hot pasta.
  • Don’t overcook the prawns! The prawns only take a couple of minutes to cook and can become tough and rubbery if cooked for too long. Once the pasta is cooked and drained, the prawns are added to the butter at the end, to quickly cook through before adding the pasta.
  • Because the prawns cook quickly, make sure you have the other ingredients prepared ahead of time and ready to go to avoid unnecessary delays.
  • Which type of pasta is best? With a delicate oil-based sauce like this one, I recommend using a long and thin pasta like spaghetti, angel hair or linguine. The longer strands will hold onto the oil and become perfect for slurping! If you prefer smaller pasta, pick one that isn’t tubular like bowtie or shells.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 569kcal | Carbohydrates: 78g | Protein: 31g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 179mg | Sodium: 724mg | Potassium: 421mg | Fiber: 3g | Sugar: 3g | Vitamin A: 986IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 2mg


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10 comments

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10 comments

Sally August 2, 2020 - 9:08 pm

5 stars
Love the simplicity of this dish but how much flavour is still packed in! Going to put this on my meal plan for this week.

Reply
Andrea Geddes August 5, 2020 - 2:58 am

Thank you Sally! I hope you enjoy it 🙂

Reply
Sylvie August 4, 2020 - 1:52 am

5 stars
This would make such a delicious and easy mid-week dinner that still feels special – yum!!

Reply
Andrea Geddes August 5, 2020 - 2:57 am

Thanks Sylvie! It’s absolutely perfect for a low-key or more fancy dinner, depending on the occasion!

Reply
Rachi August 4, 2020 - 7:22 am

5 stars
Great combination. Looks easy to make as well

Reply
Andrea Geddes August 5, 2020 - 2:55 am

Thanks Rachi! It certainly makes a super easy weeknight meal with little effort. Enjoy!

Reply
Sarah August 4, 2020 - 12:41 pm

5 stars
Yum! The kids have just discovered prawns, this looks like the perfect mid week meal to whip up after work one day. Adding it to next week’s meal plan 🙂

Reply
Andrea Geddes August 5, 2020 - 2:53 am

Our kids love prawns! I hope yours enjoy this 😀

Reply
Gavin August 5, 2020 - 2:44 am

5 stars
Chorizo & prawn is a match made in heaven – I just did some tacos using similar ingredients and now I want it in pasta form!!

Reply
Andrea Geddes August 5, 2020 - 2:53 am

I like the sound of chorizo and prawn tacos, Gavin! Now I’m hungry!

Reply

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