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Chorizo and Prawn Pasta
5 from 20 votes

Chorizo and Prawn Pasta

Chorizo and prawn pasta blends thinly sliced, crisped chorizo with tender tiger prawns in a rich tomato and paprika sauce. The sauce is built by sautéing aromatics alongside various colorful peppers, then enhanced with red wine and tomato paste to deepen the flavor. Freshly grated Parmesan and reserved pasta water finish the dish with a creamy texture and savory bite. This pasta offers a satisfying balance of smoky, spicy, and seafood flavors, ideal for an approachable yet interesting dinner.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 people
Calories: 641 kcal
Course: Main Course
Cuisine: Mediterranean, Italian

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

    Cup of Yum
  1. 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.
  2. Place a wok or a large pan on medium heat and add the chorizo when the pan is hot. Fry them until crisp.
  3. Remove the chorizo from the pan and set it aside on a plate.
  4. 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.
  5. Remove the prawns from the pan and set them aside on a plate.
  6. Add the butter to the pan and add the chorizo, saute for another minute before adding the red onions and garlic.
  7. Saute the onions for a minute until slightly softened and then add the peppers.
  8. Sauté the peppers for a minute and then add the red wine.
  9. Let the wine evaporate and then add the tomatoes, tomato paste, smoked paprika, salt, freshly ground black pepper, and chilies (if using).
  10. Cook them until the tomatoes are slightly softened, add some pasta cooking water, and cook for a few more minutes.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 641

% 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.