Prawn and Chorizo Pasta

Prawn & Chorizo Tagliatelle garnished with parsley in a white bowl on a stone background.

I’ve got a fantastic pasta dish for you all today in my Prawn and Chorizo Pasta.

In the lead up to Christmas I usually make my family a pasta dish. Something a bit lighter for a cosy supper. A few years ago I tried the Bloody Mary prawn pasta that eventually turned into my Bloody Mary Penne with Crunchy Parsley Breadcrumbs. This year I tried a smoky prawn, chorizo and chilli pasta dish from a food blog that is no longer online from New Zealand called From The Kitchen. We loved it, and because I usually have prawns in the freezer and chorizo in the fridge I’ve adapted it into an elegant pasta supper for two I’ve already thrown together a couple of times at the last minute.

Prawn and Chorizo Pasta garnished with parsley in a white bowl on a stone background.

Frequently Asked Questions

Should I use fresh or dried chorizo?

I prefer cooked and cured dry chorizo in this recipe as it holds its shape better in the finished sauce, but you can use fresh chorizo, it just might fall apart into the sauce depending on which brand you use.

Can I make this recipe without the prawns?

Yes! While they do make this dish a little more special, I just leave them out if I don’t have any in the freezer.

Can I use a different type of pasta?

Of course! While long pasta works best, I have successfully made this recipe with both penne and fusilli.

What can I substitute for double cream?

I tend to reach for whatever is open between single cream, marscapone or creme fraiche (I prefer Isigny brand) when I’m making this recipe if there is no double cream already open!

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Prawn & Chorizo Tagliatelle

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Pasta
  • Cuisine: Spanish

Description

An easy and elegant prawn and pasta dish with a rich hint of smokiness from spicy chorizo and sweet smoked paprika.


Ingredients

Scale
  • 200g (7 oz) tagliatelle 
  • 1 tbsp extra virgin olive oil
  • 150g (5 oz) raw king prawns, peeled and de-veined 
  • 1 small red onion
  • 60g (2 oz) salami-style chorizo
  • large pinch sea salt
  • 2 large garlic cloves
  • 1/4 tsp sweet smoked paprika
  • 1/4 tsp dried chilli flakes
  • 5 tbsp white wine
  • small handful cherry tomatoes
  • 1 tbsp double cream
  • freshly ground black pepper
  • small handful flat leaf parsley

Instructions

  1. Cook the pasta in a pan of boiling salted water as per the packets instructions. When it comes time to drain the pasta, set aside 3-4 tbsp of the cooking water.
  2. Heat the olive oil in a large, non-stick frying pan or casserole over a high heat. Add the prawns and cook until only just coloured on each side before removing from the pan with a slotted spoon. Set aside.
  3. Turn the head down to medium. Peel and thinly slice the onion, and thinly slice the chorizo. Add them both to the pan along with a generous pinch of salt and cook for 5-6 minutes until the onions are very soft but not yet starting to brown, and the chorizo is just starting to crisp.
  4. Peel and crush the garlic cloves and add them to the pan along with the paprika and dried chilli flakes. Fry for the further minute until aromatic.
  5. Add the wine to the pan and allow the beginnings of the sauce to bubble away for a minute or two. Finely chop the tomatoes and add them to the pan, cooking until the tomatoes have just started to fall apart.
  6. Stir in the cream along with the cooked prawns. Check the seasoning before returning the pasta to the pan along with enough of the reserved pasta water to make the sauce coat all the strands of the pasta.
  7. Divide the pasta between two warm bowls and top with the parsley, roughly chopped. Serve immediately. 

Notes

If you don’t have any double cream open I’ve also successfully made this with creme fraiche. 

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