Chorizo and Prawn Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
641 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Chorizo and Prawn Pasta
Description
Chorizo and Prawn Pasta combines spicy sliced chorizo and pink prawns with a sauce made from butter, red onions, garlic, assorted black peppers, and cherry tomatoes. The sauce is lifted with a splash of red wine and seasoned with smoked paprika, chili flakes, and salt. The cooked pasta is mixed in with the sauce and finished with Parmesan cheese and parsley for brightness. The prawns cook quickly, retaining a firm texture, while the chorizo adds crispiness and a savory base. The blend of ingredients creates a sauce with a layered, slightly spicy character complemented by the sweetness of tomatoes.
The pasta serves well on its own but pairs nicely with a green salad or crusty bread to soak up the sauce. The presence of chorizo provides fat and flavor that enrich the overall dish, while the prawns offer tender seafood notes amidst the aromatic vegetables and spices.
For best results, avoid overcooking the prawns to keep them tender. Save some pasta cooking water to adjust the sauce consistency, improving its silkiness. Leftovers can be stored in an airtight container in the fridge up to three days or frozen up to three months without loss of quality.
Ingredients
- 50 g chorizo (sliced)
- 300 g tiger prawns or king prawns
- 20 g butter
- 1 small red onion (sliced)
- 2 cloves garlic (finely chopped)
- 50 g black pepper green, orange, yellow or red
- ¼ cup red wine
- 150 g cherry tomato cut in halves
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon chili flakes optional, or chili powder
- ½ teaspoon black pepper freshly ground
- 100 g Parmesan Cheese or pecorino cheese, grated
- ⅓ cup pasta cooking water
- ¼ cup parsley chopped
- 400 g pasta of your choice
Instructions
- Boil some water in a large pot and cook your pasta following the instructions on the packaging and proceed to make the sauce while it is cooking.
- Place a wok or a large pan on medium heat and add the chorizo when the pan is hot. Fry them until crisp.
- Remove the chorizo from the pan and set it aside on a plate.
- Add the prawns to the pan and cook for a minute, until they turn pink. Don't be tempted to cook longer as they will get cooked more when finishing the sauce.
- Remove the prawns from the pan and set them aside on a plate.
- Add the butter to the pan and add the chorizo, saute for another minute before adding the red onions and garlic.
- Saute the onions for a minute until slightly softened and then add the peppers.
- Sauté the peppers for a minute and then add the red wine.
- Let the wine evaporate and then add the tomatoes, tomato paste, smoked paprika, salt, freshly ground black pepper, and chilies (if using).
- Cook them until the tomatoes are slightly softened, add some pasta cooking water, and cook for a few more minutes.
- Add the parmesan cheese, herbs, and pre-cooked prawns to the sauce, give it a good stir and add the cooked pasta to the sauce.
- Nicely combine the pasta with the sauce, and cook together for another minute before serving.
Notes
- Boil water before adding pasta to ensure even cooking.
- Follow pasta packaging instructions closely to avoid overcooking.
- Reserve some pasta cooking water to help thicken and smooth the sauce.
- Cook prawns just until pink to maintain their tenderness and flavor.
- Store leftovers airtight in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 91g | 30% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 1592mg | 66% |
| Potassium | 732mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 17mg | 19% |
| Calcium | 422mg | 42% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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