Prawn and Chorizo Pasta
This delicious prawn and chorizo pasta is perfect for a fuss-free midweek meal. Pasta, plump and juicy prawns, smoky paprika and chorizo, swirled through a creamy tomato and herb sauce. So good.
Servings: 2 servings
Ingredients
- 150 g shelled deveined raw king prawns
- Salt and freshly ground black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 100 g chorizo sliced into discs (see Notes)
- About 200g dried pasta
- 1 small red onion finely diced
- 1 small red pepper finely diced
- 2 garlic cloves crushed
- 2 heaped tbsp tomato purée
- 150 ml double cream
- 30 g Parmesan grated
- Handful of flat-leaf parsley roughly chopped
- About ½ tsp dried chilli flakes optional
Instructions
- Begin by butterflying the prawns: run a sharp knife down the back of the prawn and gently open out slightly. Don’t worry, it doesn’t have to be perfect - you just want to give them more surface area.
- Pat the prawns dry on some kitchen paper, then pop into a bowl. Season with salt and freshly ground black pepper. Add the smoked paprika paprika and a drizzle of olive oil. Toss gently to coat. Set aside.
- Next, fry the chorizo in a medium-sized non-stick frying pan set over a medium heat - you don’t need to add any oil as it will start to release the most gorgeous red oil as it cooks. Continue to cook for about 8 minutes, stirring every now and then, until golden. Add the prawns and cook for a few more minutes, stirring occasionally, until the prawns turn pink. Scoop the prawns and chorizo out of the pan and tip into a clean bowl, leave the oil in the pan (it has so much flavour).
- In a separate pan of boiling salted water, cook the pasta according to packet instructions, or until al dente. Drain well, reserving some of the pasta water.
- Meanwhile, add the onion and pepper to the chorizo oil, season, then cook over a medium heat for about 5-8 minutes, stirring occasionally, or until lovely and soft. Add the garlic and cook for another 30 seconds or so, stirring, until fragrant. Add the tomato purée and cook for a further minute, stirring to coat.
- Add a splash of pasta water, stir well, then let it simmer for 1 minute. Pour in the cream and bring to a simmer. Reduce the heat and leave to simmer for another minute. At this point you can blitz with a handheld blender (or carefully pour into a food processor, blitz then return to the pan) if you prefer a smooth sauce.
- Return the prawns and chorizo back into the pan, add the drained pasta, ¾ of the grated Parmesan and a generous grind of black pepper. Toss it all together. Add the chopped parsley and toss again. Taste and adjust the seasoning.
- Spoon into bowls, sprinkle with the remaining Parmesan and a few dried chilli flakes, if desired. Enjoy!
Notes
Scroll up for a step by step guide with images on how to make this pasta.
To store: this prawn and chorizo pasta is best served straight away as the prawns and chorizo are likely to go rubbery when reheated. However, if needed, store in a tupperware in the fridge for 3 days.
To reheat: Heat in the microwave for around 2 minutes until piping hot. Or you can add leftovers to a pan over medium heat with a splash more cream. Heat gently, stirring well, until bubbling and hot.
To freeze: I don’t recommend freezing this prawn and chorizo pasta as, sadly, the texture changes during defrosting and reheating.
Make ahead: This prawn and chorizo pasta is best served straight away. But you can make the sauce in advance, just without the prawns. When ready to serve, fry off the prawns in a separate pan and then stir into the sauce with freshly boiled pasta (or stir in pre cooked prawns).
Prawns: If you can only get hold of cooked prawns, you can still use them but just don't fry them with the chorizo. Add them in at the end once the sauce is blended, as they just need to warm through.
Chorizo: you can cut your chorizo into slices (like pound coins) or dice into small pieces if you prefer to have crisp pieces like bacon lardons. The choice is up to you. Different chorizo vary in flavour - e.g. mild, sweet, smoky, spicy etc. Opt for whichever you prefer. I recommend mild or smoky for this prawn and chorizo pasta.
Pasta water: it is good to get into the habit of reserving a little pasta water before draining your cooked pasta. Just adding a splash to whatever sauce you're making helps make it gloriously glossy and creamy.
Smooth sauce: sometimes I blend the sauce for this prawn and chorizo pasta. However, I don't always - it depends how I am feeling. The choice is up to you - it will be delicious either way.