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prawns and chorizo pasta
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5 from 10 votes

Chorizo and Prawn Pasta

Fresh and plump shrimps meet with crispy and smoky chorizos in a tomato-based sauce to create this delicious pasta dish.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Diet: Low Lactose
Servings: 4 people
Calories: 641kcal
Author: Ayla Clulee

Equipment

  • 1 wok with lid
  • 1 Sharp knife
  • 1 kitchen scale
  • 1 Saucepan
  • 1 cheese grater

Ingredients

  • 1 ¾ oz sliced chorizo (50 grams)
  • 10 ½ oz tiger or king prawns (300 grams)
  • 1 ½ tablespoon butter
  • 1 small red onion (sliced)
  • 2 cloves garlic (finely chopped)
  • ⅓ cup pepper (sliced) (green, orange, yellow or red)
  • ¼ cup red wine
  • 5 oz cherry tomatoes (cut in halves) (150 grams)
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon chili flakes or powder (optional)
  • ½ teaspoon freshly ground black pepper
  • 1 cup grated parmesan or pecorino cheese
  • ⅓ cup pasta cooking water
  • ¼ cup chopped parsley
  • 14 oz pasta of your choice (400 grams)
US Customary - Metric

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 shrimps 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 shrimps 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 shrimps 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.

Video

Notes

  • Make sure you boil the water before adding it to your pasta.
  • When cooking your pasta, follow the cooking instructions on the packaging to avoid overcooking it.
  • Always keep some pasta cooking water to add to your sauce as it helps thicken the sauce and gives a velvety texture.
  • Don't overcook the prawns, they will get rubbery and tasteless if you cook more than is stated in the recipe.
  • You can keep the leftovers in an airtight container refrigerated for up to 3 days. Alternatively, you can keep them in the freezer for up to 3 months.

Nutrition

Calories: 641kcal | Carbohydrates: 85g | Protein: 34g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1520mg | Potassium: 593mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1370IU | Vitamin C: 26mg | Calcium: 308mg | Iron: 3mg