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.
Servings: 4
Calories: 569kcal
Ingredients
- 400 grams dried pasta spaghetti or linguine, or other pasta of choice
- 2 chorizo sausage 220 grams, thinly sliced
- 1 tbsp olive oil
- ⅓ 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
- ⅓ 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.
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