This dish is a simple prawn and chorizo pasta with king prawns, linguini pasta seasoned with garlic, salt, pepper, and some chili flakes for an extra kick. This quick and easy pasta dish will make your family so happy! It's absolutely delicious and it takes very little time to prepare, making this the perfect midweek meal. Dinner will be ready in 20 minutes!
This prawn or shrimp and chorizo pasta recipe is an easy-to-make, super quick, and yummy family dish. It’s a great option for a midweek meal and can be on your plate in just 20 minutes.
❓Why you should try this prawn pasta recipe?
- It is simple to make by just using everyday cupboard and freezer-friendly ingredients.
- It's super quick and easy to put together - it is ready in just 20 minutes.
- Soo delicious, and will be on your table even faster than ordering a takeaway.
- it is a versatile, budget, and kids-friendly easy yet impressive recipe! Perfect for a simple but impressive date night or a delicious family dinner.
The combination of chorizo, prawns, and tomato garlic sauce gives this prawn and chorizo linguine pasta dish a delicious and unique flavor. A shrimp pasta recipe that can deliver and really makes any prawn or seafood lover soo happy.
You may want to see other prawn recipes like this Prawn Stir Fry Noodles, Succulent Exotic BBQ-ed Prawns, Prawn, Radish, And Cucumber Open Sandwich, or chorizo recipes such as this delicious One-Pot Chicken, Chorizo And Nduja Bake, or this Lentils, Chorizo, And Sun-Dried Tomatoes or even this gorgeous Low Carb Prawn, Chorizo And Cauliflower Couscous.
Spaghetti or linguine is always present in our pantry for those easy dinner recipes and quick pasta days. We do love to try different pasta recipes. In this prawn and chorizo recipe, I am sharing a simple linguine recipe absolutely loaded with prawns and chorizo. It is only a few ingredients that are needed as I believe for recipes like this simplicity is best.
Here is what you need for this simple pasta recipe:
- prawns or shrimp ( can be fresh or frozen and thawed) I usually add large king prawns or tiger prawns in this recipe, peeled and deveined.
- chorizo sausage ( choose a nice quality artisan one nasties-free) - Chorizo is a cured Spanish sausage, usually spiced with paprika and loads of garlic.
- fresh linguine pasta - I prefer it to other pasta types for its nicer flavors but spaghetti or fettuccine pasta would work great in this recipe too.
- tomato juice - a good passata cannot be beaten -I always use an organic plain one
- fresh parsley - add finely chopped parsley or even basil leaves to bring more flavor and color to this wonderful chorizo pasta dish.
- chili flakes - I could not do without a kick but mind due, some chorizo sausages are quite spicy so if spice is not your thing, you may want to skip the chili flakes altogether.
- red onion ( I use organic one every time) but you could leave this out if you do not like onion
- garlic ( fresh or powder - I definitely recommend using fresh)
- salt - use some nice kosher or Himalayan pink salt
- ground black pepper - freshly ground is a must (optional but I love the flavor especially if you want to skip the chili flakes)
- fresh tomatoes - a great addition for extra flavor.
See the recipe card below for the exact quantities.
🔪 How to make prawn and chorizo pasta
Here are the main steps in making this yummy seafood and sausage pasta dish:
Start by cooking the red onion and chorizo in a heated pan. Sautee until the onion starts to caramelize.
Make the prawn ready by cleaning it- deshell and devein. I did leave the tail on but you may remove that if you wish.
Add the chopped garlic and fresh tomatoes to the caramelized onion and chorizo.
Toss in the tomato paste and the prawns and cook for 2-3 minutes on each side.
Remove the prawns from the pan (we do not want those overcooked)
Bring in the al dente cooked linguine pasta and add to the sauce.
Add the tomato juice, chili flakes, herbs and give it all a boil.
Add the cooked prawns to the pasta and mix.
- Chorizo - You can simply swap it with any sausage of your choice and preference.
- Prawns - if you cannot eat seashells or don't like prawns substitute these for chicken or even mushrooms
- Parsley - you may add some basil or any fresh herb you like or have on hand.
The bonus of this recipe is that you can easily customize the ingredients to your taste. Adding some green peas and red peppers would be a perfect way to give it an extra nutritious element as well as a colorful presentation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or even some extra fresh chilies.
- Make this low-carb - absolutely! Simply swap half the pasta for some zucchini/courgette ribbons or zoodles. You may even swap the pasta completely with vegetable noodles but truthfully, pasta plays a delicious part, in this dish.
You could replace the pasta with lower or better carbs like chickpeas or bean pasta.
- Make it kids-friendly - reduce or get a non-spicy chorizo variety as some chorizo sausages can be quite fiery.
- Make this vegetarian - err, yes, of course, it is a great option despite having to skip the prawn and chorizo which realistically, are the absolute stars of this dish but you may substitute these protein sources with mushroom, tofu, beans (oh, I love pasta and beans - such a winning combo). Don't forget about a good amount of parmesan cheese - oh, dream!
- Add some white wine (at Step 3) if desired for extra flavors
- Make it gluten-free - simply add gluten-free pasta like chickpea flour pasta or zoodles ( zucchini noodles- or any spiralized vegetable)
See other nice pasta recipes on my website you might like to try like this gorgeous Super Quick Baked Feta Pasta, Pasta Shells Filled With Spinach And Ricotta Cheese, or this absolutely delish sweet pasta version Macaroni Pasta With Ground Walnuts And Cardamom
If you have any leftovers (I am yet to experience this 😂, but if you do), store these in an air-tight container and keep them refrigerated for up to 3 days. To reheat the pasta, add a splash of water and toss it well, then reheat in the microwave or on the stovetop until piping hot.
📍Top recipe tips!
- Do not overcook the pasta please, especially if you know you will have leftovers that you might need to reheat - soft and mushy pasta will be a disaster. Always check the pack instructions since pasta cooking time can vary. Al dente cooked pasta is all you want and you're after.
- Chorizo as well as the prawns take little time to cook. This dish may have a significant amount of fat from the chorizo. I usually gather most of this once the chorizo has released its oils.
- Create your own-style sausage pasta recipe by adding your favorite type of sausage, seafood, or your own choice of protein like chicken, fish, or beef.
Serve it with a crisp, light salad on the side and you'll have one of the most satisfying dinners.
You don't have to use linguini to make this pasta dish. Any pasta you like will work very well in this recipe. I particularly love linguini because it is a great-tasting pasta and also works well here because the tomato sauce sticks really well to it.
I definitely do not recommend cooking this dish ahead as reheated pasta is not the same as freshly cooked. Besides, this dish only takes 20 minutes to make and it tastes absolutely amazing when freshly made.
Yes, ideally is to keep the sauce separately in an airtight container refrigerated and just cook the pasta when needed.
If you do have leftovers, you may reheat these in a pan by adding a splash of water but you will risk of ending up with an overcooked pasta. 😉
🍽 Serving suggestion
Serve with a nice freshly made crisp salad side and a generous sprinkle of parmigiano reggiano Parmesan and a good drizzle of freshly squeezed lemon. Perfecto!
🦐 Other seafood recipes
🥗 Sides to pair prawn and chorizo pasta with
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page if you have made this recipe and liked it. Thanks for stopping by!
🍝 Easy Prawn and Chorizo Pasta
- chopping board
- wooden spoon
- 500 g fresh linguine (if you do not have fresh pasta see notes)
- 300 g prawns (shrimps) shelled and deveined
- 200 ml tomato juice
- 150 g chorizo sausage I used organic spicy version (diced)
- 3 cloves garlic
- 2 large fresh tomatoes
- 1 medium red onion
- 1 tablespoon tomato paste
- 1 cup fresh parsley 15 medium sprigs
- ½ teaspoon chili flakes
- ¾ teaspoon salt
- In a large add water, boil the pasta as per package instructions. Once the pasta is cooked, drain water but reserve one cup or so of that boiled pasta water for later use.
- While the pasta is cooking, heat a pan over medium-heat, add the chorizo and the diced red onion, cook for 2-3 minutes. Gather the extra fat released by the chorizo if you wish (*see recipe notes below)
- Add the chopped/minced garlic, the chopped fresh tomatoes and the tomato paste and toss around for 1-2 minutes. Add a drizzle of the retained water if necessary.
- Add the prawns and cook for 3 minutes tossing them until cooked to perfection. Do not overcook them as they will become chewy.
- Once the prawns have cooked, remove them from the pan and set aside.
- Add the chili flakes the tomato juice and the remaining pasta water and season with salt and pepper. Cook for 5-6 min until it reduces to a nice consistency and gets a nice color.
- Add the fresh parsley (keep some to sprinkle over), mix and bring in the cooked linguine. Mix and cook for 1 minute.
- Add the prawns, mix and serve immediately with a drizzle of lemon and a generous sprinkle of parmesan and freshly chopped parsley.
- Add some olive oil to this recipe but the chorizo releases lots of fat and I never add any extra oil to this.
- You may also slice the chorizo rather than dicing it- it is entirely up to how you like it.
- If you do not have fresh pasta and need to cook it yourself from scratch, approximately 510g (18 oz) of fresh pasta is the equivalent of 340g (12oz) of dry pasta
- I never add salt when I boil pasta but please do if that is something you do - this will elevate the sodium levels so if you want to eat less salt, avoid this too.
- This is optional - that chorizo fat will give a lot of taste to your pasta dish but if you wish to remove it here is how:
- to gather the extra fat, gather the chorizo and the cooked onion to one side, tilt the pan slightly (30-40 degree angle) on the opposite side and gather as much fat as desired with the help of a tong and a strong absorbent tissue that was all scrunched up.
- if you do not have or with to use chorizo, ad a couple of spoons of olive oil to your dish when cooking the onions.