Prawn and Chorizo Pasta

Prawn and Pasta Recipe

Prawns (shrimp) with pasta recipe with sun-dried tomatoes and chilli - a plate of deliciousness, a really easy and quick mid-week dinner.

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I saw a very similar dish in the food hall at Marks and Spencer and loved the idea, so of course, I had a go at making it myself and it turned out brilliantly.

The flavour is this dish is amazing and it's such a quick and easy dinner that requires very little effort. If you don't like prawns then you might want to try my Pasta and Chicken recipe.

Chorizo

Don't forget to remove the skin from the chorizo ring as it really is indigestible and should always be removed.

Prawns / Shrimp

Prawns are a great source of high-quality protein and provide some of the most important vitamins and minerals that make up a healthy diet.

Prawns are surprisingly low in calories and are made up of healthy cholesterol.

Ingredients in this recipe

• Pasta - I used linguine

• Olive oil

• Chorizo

• Onion 

• Garlic 

• Red chilli

• Dried chilli flakes

• Sun-dried tomatoes

• Raw King prawns (shrimp in the US)

• Parsley 

• Cooked peas 

• Salt and pepper to season

Why should you try it?

• It's ready in just 20 minutes!

• A great dish for a special occasion

• Easy to adapt - you could swap the prawns for chicken

• High in protein

What is the Best Pasta to use

I used linguine but you can use spaghetti. I would avoid pasta shapes, purely because of the prawns and chorizo being chunky, I just think it looks far better without pasta shapes.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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Mediterranean

Yield: 2

Author: Jan Bennett

Prawn and Chorizo Pasta

An easy and delicious pasta dish that you'll want to make again. You can replace the prawns with thinly sliced chicken, just be sure it's cooked through.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• Linguine pasta - enough for two
• extra virgin olive oil
• ½ a chorizo ring - sliced and halved so you have half-moons
• 1 onion - chopped into small dice
• 2 cloves garlic - very finely chopped
• 1 red chilli - deseeded and very finely chopped
• a pinch of dried chilli flakes
• a few sun-dried tomatoes, re-hydrated as packet instructions - some chopped some halved
• a good handful of raw King prawns (shrimp in the US)
• a small handful of parsley - chopped
• a handful of cooked peas
• salt and pepper to season

Instructions

1. Get a large saucepan of salted water to boil and cook the linguine according to the packet instructions. Cook until 'Al dente'
2. While that's happening, heat a tiny amount of olive oil in a large frying pan and add the sliced chorizo and gently fry moving around the pan until it starts to crisp.
3. Remove and set aside but don't wash the pan. You can pour off the excess oil, but keep it for adding back into the dish later.
4. Now add another small glug of olive oil and the onions, garlic, chopped chilli, a pinch of chilli flakes and sun-dried tomatoes.
5. Cook gently whilst stirring until nice and soft. turn the heat up slightly put the cooked chorizo back in to heat through along with a pinch of black pepper.
6. Throw in the raw prawns and cook until they turn pink.
7. Drain the linguine well - now add the parsley and the linguine to the frying pan giving it all a good stir.
8. Now is the time to throw in the cooked peas and add back in the reserved lovely orange oil you kept from frying the chorizo - it will coat everything nicely and give the dish a nice paprika taste.
9. Have a taste, only adding salt if you really need to.
10. Serve immediately.

Did you make this recipe?

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