Go Back
–+ servings
A large stainless steel pan with linguine, chorizo and king prawns with green herbs and topped with lemon wedges on a blue background.
Print Recipe
4.86 from 7 votes

Prawn and Chorizo Pasta

This comforting prawn and chorizo pasta dish is full of vibrant flavours - whipped up in 15 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: mains
Cuisine: Spanish
Servings: 4
Calories: 672kcal
Author: Mimi Harrison
Cost: £1.75

Ingredients

  • 110 g chorizo, sliced into small chunks (£2.50/2)=(£1.25)
  • 400 g pasta of choice (£0.75)
  • 30 g fresh parsley, finely chopped (£0.60)
  • 5-6 cloves of garlic, thinly sliced (£0.39)
  • 200 g king prawns, uncooked & peeled (£3.70)
  • Juice of ½ to 1 lemon, according to taste (£0.30)

Cupboard Essentials

  • 4 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • Salt & Pepper
  • Optional chilli flakes
Metric - US Standard

Instructions

  • Start by adding the chorizo to a large pan over a low heat with 1 tbsp of the extra virgin olive oil. Gently fry, allowing the fat to render from the chorizo slowly. Fry for around 8 minutes, until the seasoned fat is rendered and the chorizo is crispy.
  • Meanwhile, add your pasta to heavily salted (salty like the sea) boiling water. Set your timer to the packet time minus one minute.
  • Once the chorizo is crispy, remove ⅓ from the pan to use as a garnish. Add the garlic, smoked paprika, uncooked prawns and chilli flakes into the pan and gently fry over a medium heat for 2 minutes.
  • Transfer two ladles of pasta water into the pan with the chorizo and stir vigorously. Once your pasta timer goes off, reserve a generous amount of pasta water and transfer the pasta into the pan with the chorizo. Also add the parsley, 2 tbsp of extra virgin olive oil and lemon juice at this stage. Stir to get everything incorporated.
  • Serve with the reserved crispy chorizo, an optional extra lemon wedge, a sprinkle of parsley and extra chilli flakes if you like things spicy.

Notes

  • Incorporate some vegetables such as spinach or baby kale into the prawn and chorizo pasta for added nutrients without compromising taste.
  • Utilise the fat released from cooking chorizo to enhance the sauce's flavour profile, avoiding draining it from the pan.
  • Ensure prawns are cooked just until they turn pink to avoid a chewy texture,  when overcooked.

Nutrition

Calories: 672kcal | Carbohydrates: 75g | Protein: 31g | Fat: 28g