Prawn and Chorizo Pasta
User Reviews
4.8
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Prep Time
3 mins
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Cook Time
13 mins
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Total Time
16 mins
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Servings
2 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian, Spanish
Prawn and Chorizo Pasta
Description
This recipe begins by cooking spaghetti until just tender and reserving some pasta water. Meanwhile, diced chorizo, red onion, and red bell pepper are sautéed with garlic and red chili flakes to develop aromatic spiciness. Raw prawns are added briefly to maintain their juiciness.
The tomato sauce base is made from passata, tomato puree, and chopped fresh tomatoes, simmered to blend flavors and enhanced with lemon zest and juice for freshness. Seasoning with salt and black pepper balances the richness of chorizo and prawns.
The drained pasta is tossed into the sauce with some reserved cooking water to create a silky coating. The dish is garnished with fresh arugula and parsley providing herbal notes and peppery contrast. This combination introduces complex flavors and textures: spicy, fresh, meaty, and acidic elements interwoven into a satisfying pasta dish.
You can adjust the heat by varying chili flakes or add creaminess by stirring in crème fraîche before serving. Adding greens like spinach or kale near the end boosts nutritional value and color.
Ingredients
- 140 g spaghetti
- 1 tablespoon olive oil
- 50 g chorizo diced
- 1 red bell pepper diced
- 0.5 red onion peeled and diced
- 2 garlic crushed, clove
- 0.5 teaspoon red chili flakes or more to taste
- 140 g king prawns raw
- 200 g passata
- 2 tablespoon tomato puree
- 3 tomato chopped
- 0.5 lemon (juice and zest only)
- 1 pinch sea salt
- 1 pinch black pepper
- arugula for serving
- parsley for serving
Instructions
- Add 140 g Spaghetti to a pan of boiling water and simmer for 10-12 minutes, until al dente.
- Heat 1 tablespoon Olive oil in a frying pan and cook 0.5 Red onion and 1 Red bell pepper for 5 minutes.
- Add 2 Garlic clove 50 g Chorizo and 0.5 teaspoon Red chilli flakes and gently cook for 2 minutes.
- Add 140 g Raw king prawns and cook for 2 minutes.
- Add 200 g Passata, 2 tablespoon Tomato puree, juice and zest of 0.5 Lemon and 1 pinch Sea salt and ground black pepper, stir and gently cook for 2 minutes.
- Add 3 Tomatoes and cook for 2 more minutes.
- Drain the pasta (reserving a tiny bit of the water and stir into the tomato sauce (with the reserved pasta water).
- Mix well.
- Divide into bowls and top with Rocket and parsley and some extra black pepper and chilli flakes.
Notes
- Crème fraîche can be added to the sauce for a creamier texture.
- Adjust red chili flakes to increase or reduce the spice level as desired.
- Stir in spinach or kale near the end of cooking for added greens.
- Chorizo gives strong flavor so a little goes a long way.
- Add a pinch of smoked paprika for extra smoky notes.
- A splash of red wine can enrich the sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 513kcal | 26% |
| Carbohydrates | 80g | 27% |
| Protein | 28g | 56% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 104mg | 35% |
| Sodium | 773mg | 32% |
| Potassium | 1385mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 4355IU | 87% |
| Vitamin C | 130.8mg | 145% |
| Calcium | 108mg | 11% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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