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    Cooking Gorgeous » Recipes » Main Dishes

    Chorizo and Prawn Pasta

    Published: Dec 6, 2021 · Modified: Sep 16, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Spicy Chorizo and Prawn Pasta is the perfect meal for busy weeknights when you need something ready on the table in 15 minutes. This easy pasta dish is the perfect combination of smoky & crispy chorizo and juicy plump king prawns.

    Serve this delicious shrimp pasta with a bowl of Turkish Shepherd Salad (Coban Salatasi) for a weeknight feast!

    spicy chorizo and prawn pasta dish
    Jump to:
    • Why This Recipe Works?
    • What is Chorizo?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Serving Suggestions
    • Recipe FAQs
    • Related Recipes
    • Chorizo and Prawn Pasta

    This tomato-based pasta dish is made with fresh and simple ingredients yet still delicious enough to impress the whole family. It has a hint of smokiness coming from spicy chorizo and smoked paprika.

    Watch the short video attached to the recipe card that shows how to peel and devein raw prawns.

    Why This Recipe Works?

    • Chorizo and Prawn Pasta is a perfect weeknight meal, it is ready in just 15 minutes.
    • The sauce doesn't have any cream which makes it a relatively healthy pasta dish (641 calories per portion).
    • Same as BBQ Garlic Butter Prawns, Baked Sea Bass in Foil - Firinda Levrek, and Calamari Fritti, this seafood dish is very easy to make yet still impressive enough to serve your guests.
    • This pasta is a great surf 'n' turf dish made with chorizo & prawn - a match made in heaven!

    What is Chorizo?

    Chorizo is a spicy Spanish sausage that adds smokiness and a slight sweetness to the dishes. It has a bright red color and is often flavored with garlic, chili, and pimentón.

    It pairs perfectly with chicken, prawns (shrimps), or any other meat as well as vegetables such as potatoes, red onions, or red peppers. You can add it to your pasta dishes, stews, or paella. It is also a great topping for pizza or a Spanish omelet.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for chorizo and prawn pasta

    What Prawns Are Best For Pasta?

    Fresh raw tiger prawns are the best option, they're big and juicy and taste amazing. Buy fresh prawns with shells and heads, if you can. However, peeled and deveined prawns make life easier so it's up to you what prawns to use.

    For a convenient alternative, use regular raw prawns; they're smaller but cheaper and still taste great.

    What Chorizo To Use?

    I prefer using a good quality, fresh chorizo sausage from my local deli shop. Alternatively, you can buy it from your supermarket's charcuterie section. Sucuk (Turkish spicy sausage) is a great alternative for non-pork eaters.

    If you love chorizo, you might want to check out my deliciously creamy Chicken and Chorizo Pasta recipe!

    • Cherry Tomatoes - They have a sweeter taste than regular tomatoes. Alternatively, you can use red & juicy summer tomatoes.
    • Red Wine - Use a good quality wine that you would enjoy drinking as it affects the taste of the dish. You can omit it if you want a non-alcoholic sauce.
    • Garlic - You can turn it into a paste with a Mortar and Pestle or grate using a Microplane zester before adding it to the sauce.
    • Parmesan Cheese - Freshly grate the parmesan cheese just before using and stay away from grated parmesan as it won't melt smoothly. You can also use pecorino cheese.
    • Parsley - Fresh parsley works great with pasta dishes but there are many other fresh herbs you can add to your pasta such as dill, basil, or chives.
    • Pasta - I prefer using tubular-shaped pasta such as penne, rigatoni or ziti works great with this hearty tomato-based sauce.

    Step-by-Step Instructions

    It is very easy to make this delicious pasta dish and to achieve the best results, you need to follow a few simple steps:

    Boil some water in a large pot and cook your pasta following the instructions on the packaging. If you are using fresh pasta, it will take less time to cook. Let your water boil and add the fresh pasta at the very last minute.

    Proceed to make the sauce while the pasta is cooking. Place a wok or a large pan on medium heat and add the chorizo when the pan is hot. Fry them until crisp. 

    browning the chorizo in a pan until crisp

    Remove the chorizo from the pan and set it aside on a plate. Add the prawns to the pan and cook for a minute, until they turn pink. Don't be tempted to cook longer as they will get cooked more when finishing the sauce.

    Cooking the prawns in the same pan

    Remove the prawns from the pan and set them aside on a plate. Add the butter to the pan, add the chorizo, and sauté for another minute until they are crispy.

    return the chorizo back to the pan with some butter

    Add the onions and garlic to the pan, and sauté for a minute until slightly softened.

    Sautéing the red onions and garlic

    Add the peppers and sauté them for a minute before adding the red wine. Cook it off until the wine evaporates.

    adding the red wine to the pan

    When the wine evaporates, add the tomatoes, tomato paste, smoked paprika, salt, freshly ground black pepper, and chilies (if using).

    adding the tomatoes, tomato paste and seasoning

    Cook them until the tomatoes are slightly softened, add some pasta cooking water, and cook for a few more minutes.

    cooking the tomatoes for a minute with some pasta cooking water

    Add the parmesan cheese, herbs, and pre-cooked prawns to the sauce, give it a good stir, and add the cooked pasta to the sauce. Nicely combine the pasta with the sauce and cook them together for another minute before serving.

    chorizo and shrimp pasta served with chopped parsley and grated parmesan

    Top Tips From the Chef

    • Make sure you boil the water before adding it to your pasta.
    • When cooking your pasta, follow the cooking instructions on the packaging to avoid overcooking it.
    • Always keep some pasta cooking water to add to your sauce as it helps thicken the sauce and gives a velvety texture.
    • Don't overcook the prawns, they will get rubbery and tasteless if you cook more than is stated in the recipe.

    Serving Suggestions

    This tomato-based spicey & smokey surf 'n' turf pasta dish pairs perfectly with a bowl of refreshing salad such as Rocket and Parmesan Salad, Lebanese Fattoush Salad, Indian Chickpea Salad, or Greek Cucumber Salad.

    I also love to serve pasta with some bread to mop up the sauces. My favorite ones are Pakistani Roghni Naan, Turkish Pide Bread, Homemade Sandwich Bread, and Pitka (Bulgarian Christmas Bread).

    Recipe FAQs

    Is chorizo spicy?

    Chorizo is a spicy sausage flavored with garlic, chili, and pimentón. It is not overpowering when used in pasta dishes. If you don't like it too spicy, make sure to leave the chili out of your recipes.

    How to store Chorizo and Prawn Pasta?

    You can keep the leftovers in an airtight container refrigerated for up to 3 days. Alternatively, you can keep them in the freezer for up to 3 months.

    What pasta to use?

    This tomatoey pasta sauce goes well with almost any pasta type, but specifically with tubular types such as penne, rigatoni, and ziti.

    Related Recipes

    For more scrumptious pasta recipes why not try:

    • pasta with salmon and spinach
      Salmon and Spinach Pasta
    • Pasta with Green Sauce
    • Swedish meatballs served with pasta and parmesan
      Spicy And Creamy Swedish Meatball Pasta
    • Lamb Bolognese sauce served on linguine pasta
      Lamb Bolognese With Linguine

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this spicy and flavorsome pasta dish as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun!

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    prawns and chorizo pasta

    Chorizo and Prawn Pasta

    Ayla Clulee
    Fresh and plump prawns meet with crispy & smokey chorizos in a tomato-based sauce to create this delicious pasta dish.
    5 from 10 votes
    Prevent your screen from going dark
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course
    Cuisine Italian, Mediterranean
    Servings 4 people
    Calories 641 kcal

    Equipment

    • 1 wok with lid
    • 1 Sharp knife
    • 1 kitchen scale
    • 1 Saucepan
    • 1 cheese grater

    Ingredients
     
     

    • 50 g chorizo (sliced)
    • 300 g tiger or king prawns
    • 20 g butter
    • 1 small red onion (sliced)
    • 2 cloves garlic (finely chopped)
    • 50 g pepper (green, orange, yellow or red)
    • ¼ cup red wine
    • 150 g cherry tomatoes (cut in halves)
    • 1 tablespoon tomato paste
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • ½ teaspoon chili flakes or powder (optional)
    • ½ teaspoon freshly ground black pepper
    • 100 g grated parmesan or pecorino cheese
    • ⅓ cup pasta cooking water
    • ¼ cup chopped parsley
    • 400 g pasta of your choice

    Instructions
     

    • Boil some water in a large pot and cook your pasta following the instructions on the packaging and proceed to make the sauce while it is cooking.
    • Place a wok or a large pan on medium heat and add the chorizo when the pan is hot. Fry them until crisp.
    • Remove the chorizo from the pan and set it aside on a plate.
    • Add the prawns to the pan and cook for a minute, until they turn pink. Don't be tempted to cook longer as they will get cooked more when finishing the sauce.
    • Remove the prawns from the pan and set them aside on a plate.
    • Add the butter to the pan and add the chorizo, saute for another minute before adding the red onions and garlic.
    • Saute the onions for a minute until slightly softened and then add the peppers.
    • Sauté the peppers for a minute and then add the red wine.
    • Let the wine evaporate and then add the tomatoes, tomato paste, smoked paprika, salt, freshly ground black pepper, and chilies (if using).
    • Cook them until the tomatoes are slightly softened, add some pasta cooking water, and cook for a few more minutes.
    • Add the parmesan cheese, herbs, and pre-cooked prawns to the sauce, give it a good stir and add the cooked pasta to the sauce.
    • Nicely combine the pasta with the sauce, and cook together for another minute before serving.

    Video

    Notes

    • Make sure you boil the water before adding it to your pasta.
    • When cooking your pasta, follow the cooking instructions on the packaging to avoid overcooking it.
    • Always keep some pasta cooking water to add to your sauce as it helps thicken the sauce and gives a velvety texture.
    • Don't overcook the prawns, they will get rubbery and tasteless if you cook more than is stated in the recipe.
    • You can keep the leftovers in an airtight container refrigerated for up to 3 days. Alternatively, you can keep them in the freezer for up to 3 months.

    Nutrition

    Calories: 641kcalCarbohydrates: 91gProtein: 37gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 125mgSodium: 1592mgPotassium: 732mgFiber: 8gSugar: 6gVitamin A: 1280IUVitamin C: 17mgCalcium: 422mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Jeremy

      December 16, 2021 at 6:31 pm

      5 stars
      I love a good pasta dish and this looks absolutely delightful!

      Reply
    2. Adrian

      December 22, 2021 at 4:59 pm

      5 stars
      The whole family loved it, thanks for sharing this delicious pasta recipe!

      Reply
    3. Lydia

      April 09, 2022 at 2:37 pm

      5 stars
      Absolutely fabulous. Easy to follow. And the taste was incredible. Thank you!

      Reply
      • Ayla Clulee

        April 11, 2022 at 6:17 am

        I’m glad you loved it, Lydia! Thank you for your review.

        Reply
    4. Brian

      June 21, 2022 at 11:05 am

      5 stars
      Simple but delicious! Ingredients merge well so don’t improvise. Just enjoy this quick meal and wow some guests.

      Reply
    5. Amy

      June 28, 2022 at 4:04 pm

      5 stars
      Delicious!!
      Made this tonight. Wow, it’s really tasty and so quick and easy.

      Reply
    6. Tayleigh

      January 03, 2023 at 4:13 pm

      5 stars
      BEST RECIPE EVER , made it for my parents in law for Christmas and they absolutely loved it.

      Reply
    5 from 10 votes (4 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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