Sweet, succulent prawns and spicy chorizo combine in this rich, indulgent and oh-so-easy Prawn and Chorizo Pasta dish. This super simple dish, ready in under 30 minutes, is the ultimate dinner-time satisfier for the whole family.
This pasta dish was a marriage of all the things that my husband and I like together in one dish. He's the rich and spicy and I'm the sweet and light (not always haha).
Jump to:
If you personally lean towards one more than the other then simply leave out what you don't like. I've included instructions below on removing the wine and how it changes the cooking instructions.
Or if you'd prefer a straight up prawn and chorizo pasta dish (without all the extra spicy faff) then remove the harissa and paprika for a more palatable family-friendly dish. Enjoy!
Ingredients
Prawns (Shrimp): I prefer using raw prawns, as it's easier to overcook pre-cooked prawns. See section below for 'How To Prepare (De-Vein) Prawns/Shrimp'.
However, if you don't want the hassle of de-veining prawns then you can use cooked prawns. Refer to Note 1 in the recipe card.
Harissa Paste: a gorgeous middle-eastern spice paste, harissa is so versatile and can be used to marinate meats and fish, or add to pasta dishes like this. If you can't get harissa, then substitute for Sriracha.
Chorizo: If you can't source chorizo, or you find the flavour overpowering, then a good substitute is Spicy Italian Sausage.
Garlic
Onion/Shallot
Paprika
Pasta (fresh egg tagliatelle)
Tomato Paste (Puree)
White Wine: if you'd prefer not to use alcohol, simply omit from the recipe - see Notes in recipe card for how to adapt the cooking method
Parmesan / Grand Padano
Pasta Water
Double Cream (Heavy Cream in US): I use double cream as it has a higher fat content which means it’s less likely to separate in dishes (as it can withstand a higher heat point).
This is the equivalent (although it has approx 10% more fat) to heavy whipping cream in the US. You can opt for a lower fat cream if you want to reduce the calories. I would highly recommend Marks & Spencer Extra Thick Single Cream as it has the consistency of double cream, but half the calories – I love it!
Fresh Parsley (optional garnish)
How To Prepare (De-Vein) Prawns/Shrimp
I generally always buy large king prawns from either my local Glasgow fishmonger Bernard Corrigan Ltd, or from a van that stops close-by my house every Friday afternoon (aren't fish vans the dream?!)
To prepare prawns properly, you de-vein them by:
Cutting a straight line down the inside of the prawn (the concave side), gently teasing out the vein from between the flesh and removing by pulling:
Method for Prawn and Chorizo Pasta
Prepare and devein prawns (see above), then add to a bowl and coat in harissa paste - leave to one side. Chop up chorizo into small pieces.
Add chopped chorizo to a dry pan, and fry off until cooked (5 minutes). Once cooked, remove chorizo from pan and add to bowl with prawns (this will be added in later).
Whilst chorizo is cooking, finely chop onion and garlic cloves.
Add 220 g fresh tagliatelle to salted boiling water and cook until al dente (this will only take around 4-5 minutes if using fresh pasta, so once drained, ensure you retain the pasta water as we use some of it later).
Add chopped onion and fry for 5 minutes until it’s started to soften, then add chopped garlic and 2 teaspoon paprika - fry for further 1 minute.
Drain pasta once cooked but retain pasta water for adding to the sauce.
Pour in white wine to pan (see Note 2 if omitting wine), and stir through tomato paste - increase heat to high and cook for 2 minutes. Then add the pasta water and simmer for 5 minutes.
Stir through parmesan (grated) and double cream - simmer for another 5 minutes. Finally, add your bowl of raw prawns with chorizo - the prawns will only require a few minutes to cook.
Prepare your plates etc. in the meantime and then once the prawns are cooked, add cooked tagliatelle pasta and either stir through or sprinkle on top small handful fresh parsley to serve. Et Voila! Prawn and Chorizo Pasta!
Frequently Asked Questions (FAQs)
This dish would be great with chicken too. Add chopped, raw chicken in Step 6 of cooking method. After the onion has softened, but before the garlic. Cook until browned on the outside before adding garlic.
I personally don't feel like dried parsley has the same effect. So I would just remove it from the recipe.
Yes you can - refer to instructions in Notes section of the recipe card.
Preparation, Storage + Reheating
Preparation
If cooking the Prawn and Chorizo Pasta in advance, I would suggest that you could make the sauce only.
Then cook the pasta and add to the sauce just before serving for optimum results. Especially if you're using fresh pasta, as this doesn't reheat well.
Storage
Storage: Once cooked, the pasta can be stored in the fridge for up to 4 days.
However, if you think there likely will be leftovers - I would suggest using a dried pasta substitute as they reheat better than fresh pasta (and ideally not tagliatelle as it breaks up when reheated e.g. use penne, fusilli etc.).
The sauce can be frozen for up to 3 months.
Reheating
If reheating:
The sauce: due to the high dairy (cream) content, I would add the sauce to the hob and reheat slowly, until piping hot throughout, for optimum results.
The full dish (including pasta): microwave until piping hot throughout.
If you're here for Prawn and Chorizo Pasta because you love prawns, then why not try...
Creamy Tomato Prawn Pasta (without the chorizo)
Arrabbiata Pasta with Prawns (Spicy Tomato Pasta)
Fool-Proof Prawn Cocktail
Prawn and Chorizo Pasta
Ingredients
- 340 g raw prawns if using cooked prawns - See Note 1
- 1 tablespoon harissa paste
- 100 g chorizo finely chopped
- 2 garlic cloves finely chopped / or 1 teaspoon garlic paste
- ½ brown onion or 1 shallot - finely chopped
- 2 teaspoon paprika
- 220 g fresh tagliatelle
- 4 tablespoon tomato paste
- 150 ml white wine see Note 2 if omitting wine
- 100 g parmesan or Grand Padang - grated
- 120 ml pasta water
- 200 ml double cream heavy cream
- small handful fresh parsley finely chopped - optional garnish
Instructions
- Prepare and devein 340 g raw prawns (see Note 3), then add to a bowl and coat in 1 tablespoon harissa paste - leave to one side
- Chop up 100 g chorizo into fine pieces, add to a dry pan, and fry off until cooked (5 minutes)
- Whilst chorizo is cooking, finely chop ½ brown onion and 2 garlic cloves
- Add 220 g fresh tagliatelle to salted boiling water and cook until al dente (this will only take around 4-5 minutes if using fresh pasta, so once drained, ensure you retain the pasta water as we use some of it later)
- Remove chorizo from pan and add to bowl with prawns (this will be added in later)
- Add chopped onion and fry for 5 minutes until it’s started to soften, then add chopped garlic and 2 teaspoon paprika - fry for further 1 minute
- Drain pasta once cooked but retain 120 ml pasta water for adding to the sauce
- Pour in 150 ml white wine to pan (see Note 2 if omitting wine), and stir through 4 tablespoon tomato paste - increase heat to high and cook for 2 minutes (this burns off some alcohol and reduces the liquid)
- Add the pasta water and simmer for 5 minutes
- Stir through 100 g parmesan (grated) and 200 ml double cream - simmer for another 5 minutes
- Finally, add your bowl of raw prawns with chorizo - the prawns will only require a few minutes to cook
- Prepare your plates etc. in the meantime and then once the prawns are cooked, add cooked tagliatelle pasta and either stir through or sprinkle on top small handful fresh parsley to serve
Notes
- simply skip the wine
- add the tomato paste and stir for 30 seconds (do not increase the heat of the hob)
- then add the pasta water and continue
Karen says
This was absolutely fantastic!
Ailie O’Neill says
Top tier pasta!! Can’t beat it, one of my personal faves!
Alisha says
This worked exactly as written, thanks! Loved this great for a date night x