Prawn and Chorizo Pasta

A bowl of creamy tagliatelle pasta with prawns and chorizo, garnished with chopped parsley, sits on a wooden table with green leafy decorations in the background.

Lauren

This delectable Prawn and Chorizo Pasta offers all the best flavours for a truly tasty mid-week meal that makes an impact!

5 from 3 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Dinner

Cuisine British

Servings

Calories 647 kcal

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

1. If Using Cooked Prawns Instead Of Raw Prawns

If you're choosing to use cooked prawns instead of raw prawns, add them at the same time as the cooked tagliatelle and fresh parsley. Stir to combine and allow to heat through - no more! Pre-cooked prawns are easily overcooked, so you want to ensure you're simply heating them through.

2. Remove Wine From The Recipe

If you'd prefer to remove the wine from the Prawn and Chorizo Pasta recipe:

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

3. How To De-Vein Prawns

A hand holding a raw shrimp while cutting it with a knife along the back to remove the vein. The shrimp appears translucent and slightly curved, with some water droplets on its surface. The background shows a dark kitchen counter. — cut straight line down inside of prawn

A raw shrimp with a partially peeled shell rests on a wooden cutting board with a small hole in the corner. — vein removed from inside

A wet hand holds a long, thin black and white object, resembling a piece of lint or thread, across the palm. The background is blurred. — to remove the vein

Nutrition

Calories: 647kcalCarbohydrates: 48gProtein: 35gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 243mgSodium: 1092mgPotassium: 544mgFiber: 3gSugar: 6gVitamin A: 1984IUVitamin C: 6mgCalcium: 412mgIron: 3mg

Keyword chorizo pasta, creamy prawn pasta, prawn and chorizo pasta, shrimp and chorizo pasta

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