Easy prawn and chorizo pasta recipe with fresh linguine pasta, prawns, chorizo, and seasoning. Simple midweek meal, that perfect quick and easy pasta dinner everyone will adore and be impressed. Ready in just 25 minutes which is quicker than a takeaway!
500gfresh linguine (if you do not have fresh pasta see notes)
300gprawns (shrimps) shelled and deveined
200 mltomato juice
150gchorizo sausage I used organic spicy version (diced)
3clovesgarlic
2 largefresh tomatoes
1mediumred onion
1tablespoontomato paste
1cupfresh parsley15 medium sprigs
½teaspoonchili flakes
¾teaspoon salt
Instructions
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.
Notes
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.