This Creamy Chorizo and Spicy Prawn Pasta is a perfect weeknight dinner, combining the bold flavors of chorizo and the delicate sweetness of prawns with a rich, creamy, spicy sauce. It’s an easy, yet impressive dish that’s sure to satisfy your craving for something comforting and delicious. The combination of spicy chorizo and creamy sauce makes it a favorite for cozy family dinners, especially in winter, or when you're hosting a special dinner party.
Creamy Chorizo and Prawn Pasta is a versatile dish that shines year-round but is particularly popular during the cooler months when people crave comforting, hearty meals. It’s also a hit during festive gatherings and special occasions like Christmas or New Year's Eve, where rich, indulgent flavors are celebrated.
If you liked this creamy, spicy chorizo and prawn pasta check out my other Pasta Recipes. These include my most popular Creamy Garlic Parmesan Steak Pasta which has a luxurious creamy sauce similar to this chorizo and prawn pasta. Another similar dish is my Creamy Gochujang Sausage Pasta.
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Ingredients
Prawn and Chorizo ingredients:
Prawns (Shrimp) - Prawns are the star protein of this chorizo and prawn pasta, providing a succulent, sweet contrast to the spicy chorizo. Their mild flavor absorbs the seasoning well, making them juicy and flavorful once cooked. Rich in protein and low in fat, prawns are a nutritious addition that also contributes a delicate texture to the pasta.
Paprika & Chili Flakes - These spices infuse the prawns with a smoky, spicy kick that complements the chorizo. Paprika adds a deep, warm flavor, while chili flakes bring a touch of heat, balancing the creaminess of the sauce and enhancing the overall flavor profile.
Italian Seasoning - A blend of herbs like oregano, basil, and thyme, Italian seasoning adds an aromatic, earthy note that ties together the flavors of the prawns, chorizo, and creamy sauce. It brings a touch of Mediterranean flair to the dish.
Chorizo - Chorizo is a Spanish sausage packed with paprika and spices, delivering a robust, smoky flavor. When cooked, it releases oils that not only flavor the prawns but also form the base of the sauce, adding depth and richness.
Olive Oil - A small amount of olive oil is used to sauté the chorizo, helping it render its fat and flavors into the pan. Olive oil also adds a subtle fruity note that complements the other ingredients without overpowering them.
Pasta sauce ingredients:
Onion - Diced onion adds sweetness and depth to the sauce as it caramelizes slightly in the pan. It forms the aromatic foundation of the sauce, balancing the richness of the cream and the spiciness of the chorizo.
Sun-Dried Tomatoes & Oil - Sun-dried tomatoes introduce a concentrated, tangy sweetness that cuts through the creaminess of the sauce. The oil from the tomatoes is rich in flavor and helps carry the tomato’s intense flavor throughout the dish.
Garlic - Garlic brings a pungent, savory element to the sauce. When sautéed, it becomes aromatic, adding a layer of complexity and depth to the overall flavor of the dish.
Heavy Cream - Heavy cream (double cream in the UK) is the key to the rich, velvety sauce that coats the pasta. It mellows out the spiciness of the chorizo and chili flakes, creating a smooth, luscious texture that ties all the flavors together.
Pasta Water - Starchy pasta water is used to loosen the sauce and help it adhere to the pasta. It also helps to thicken the sauce slightly, giving it the perfect consistency.
Parsley - Fresh parsley adds a burst of color and a touch of freshness, balancing the richness of the dish and adding a final aromatic note.
Linguine - Linguine is the pasta of choice for this dish, as its flat shape holds onto the creamy sauce beautifully, ensuring each bite is full of flavor. It’s the perfect vehicle for the rich, savory sauce, creating a satisfying and well-rounded meal.
See recipe card for quantities.
Instructions
- Step 1: Begin by seasoning the prawns with paprika, chili flakes, Italian seasoning, salt, and pepper. Mix thoroughly to ensure each prawn is well-coated with the spices.
- Step 2: Heat a skillet over medium heat and add the diced chorizo along with a teaspoon of olive oil. Sauté for 3-4 minutes until the chorizo is slightly crispy and has released its flavorful oils into the pan. Increase the heat to high, then add the seasoned prawns to the skillet. Stir-fry the prawns with the chorizo for 1-2 minutes until they turn pink and opaque. Remove the prawns and chorizo from the pan, leaving the oil behind.
- Step 3: When the prawns and chorizo have finished cooking, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Return the skillet to medium heat. Add the diced onion to the pan and sauté for 3-4 minutes until translucent. Then, stir in the chopped sun-dried tomatoes, their oil, and minced garlic. Cook for another minute until fragrant.
- Step 4: Pour the heavy cream into the skillet, stirring to combine with the onion and sun-dried tomato mixture. Add a ladle of reserved pasta water to the pan and simmer for 2 minutes, allowing the sauce to thicken slightly. Return the cooked prawns and chorizo to the skillet, stirring them into the creamy sauce. Add the chopped parsley and season with salt and pepper to taste.
5. Step 5: Drain the cooked linguine and add it to the pan, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add a bit more pasta water until it reaches your desired consistency. Serve the Creamy Chorizo and Prawn Pasta hot, garnished with extra parsley if desired. Enjoy the rich, savory flavors of this comforting dish!
Hint: When cooking the prawns, ensure they’re only just pink before removing them from the pan. Overcooking can make them tough and rubbery.
Substitutions
Prawns (Shrimp) - Replace prawns with Chicken breast or Scallops. Chicken breast is a versatile, lean protein that absorbs flavors well, similar to prawns. Scallops offer a similar seafood taste and texture, making them an excellent alternative for a slightly different flavor profile.
Paprika - Swap paprika with Cayenne pepper which, while spicier, can add a similar warmth and depth if you enjoy a bit more heat.
Chili Flakes - Substitute chili flakes with Fresh chili peppers or Hot sauce. Fresh chili peppers offer a vibrant, fresh heat, and you can control the spice level by adjusting the quantity. Hot sauce can provide a similar kick with added acidity.
Italian Seasoning - Replace Italian seasoning with a blend of herbs like oregano, basil, and thyme or just use oregano on it's own as a replacement.
Chorizo - Andouille Sausage or Spicy Tofu can work in place of chorizo. Andouille sausage has a similar spiciness and smokiness, making it a great alternative. Spicy tofu provides a vegetarian option that still carries bold flavors and a hearty texture.
Olive Oil - Swap with Vegetable Oil or Ghee. Vegetable oil is a neutral cooking oil that won’t overpower the dish’s flavors. Ghee, clarified butter, adds a rich, buttery taste, enhancing the dish’s overall depth.
Chorizo and prawn pasta sauce substitutions
Onion - In place of onion, try using Shallots or Leeks. Shallots offer a sweeter, milder flavor than onions, providing a subtle sweetness to the sauce. Leeks are a bit milder and add a delicate onion flavor that works well in creamy sauces.
Sun-Dried Tomatoes & Oil - Roasted Red Peppers or Fresh Cherry Tomatoes can be used instead. Roasted red peppers add a sweet, smoky flavor that complements the creaminess of the sauce. Fresh cherry tomatoes offer a juicy burst of sweetness, though they’ll add more moisture to the sauce.
Garlic: Try using Garlic Powder or Shallots in place of garlic. Garlic powder provides a concentrated garlic flavor, though it lacks the fresh aroma. Shallots can serve as an aromatic substitute, offering a sweeter, milder flavor with a hint of garlic.
Heavy Cream (double cream) - Coconut Cream or Greek Yogurt can replace heavy cream. Coconut cream offers a dairy-free alternative with a subtle coconut flavor that pairs well with chorizo. Greek yogurt provides creaminess with a tangy taste, though it will slightly alter the dish’s flavor profile.
Pasta Water- Instead of pasta water you can use Vegetable or Chicken Broth. Broth adds extra flavor to the sauce, enriching the dish. It’s a great option if you want to add more depth than plain pasta water would provide.
Parsley - Substitute parsley for Basil or Cilantro (coriander). Basil adds a sweet, peppery note that complements the creamy sauce. Cilantro offers a fresh, citrusy flavor that brightens the dish, though it slightly changes the dish’s flavor profile.
Linguine - Any pasta shape can be used in this dish but Fettuccine is the most similar as it is similar in width to linguine and holds the creamy sauce well. Spaghetti, while thinner, also works as a versatile pasta shape that pairs well with various sauces.
Variations
Spicy - Swap chorizo for a spicy Italian sausage or spicy chorizo, and extra flakes for extra heat or fresh chili.
Lemon Garlic - Replace the chorizo with extra prawns and add lemon zest and juice to the sauce for a zesty, fresh flavor. Toss with fettuccine and garnish with grated Parmesan and a sprinkle of red pepper flakes.
Vegetarian - Substitute the prawns and chorizo with a mix of sautéed mushrooms, zucchini, and bell peppers. Use vegetable broth instead of pasta water, and add a handful of spinach at the end for extra greens.
Equipment
Large Pan or skillet
Storage
To store your Creamy Chorizo and Prawn Pasta, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. For freezing, place the pasta in a freezer-safe container or zip-lock bag and store it for up to 2 months.
When reheating, if refrigerated, place the pasta in a pan over medium-low heat. Add a splash of water or cream to loosen the sauce, stirring frequently to ensure even heating. If frozen, allow the pasta to thaw overnight in the refrigerator before reheating using the same method. Avoid using high heat to prevent the sauce from separating and the prawns from becoming overcooked. Alternatively, microwave for 2 and a half to 3 minutes, stirring after a minute and a half.
Top Tip
For an extra burst of flavor, deglaze the pan with a splash of white wine after cooking the chorizo and prawns. This will add depth to your sauce, enhancing the overall richness of the dish.
FAQ
Chorizo pasta can last in the fridge for up to 3 days when stored in an airtight container. After this period, the quality and safety of the dish may decline. Always reheat thoroughly before consuming, and ensure it's piping hot throughout to avoid any potential foodborne illnesses
The best way to serve chorizo is to cook it until crispy in a skillet, allowing its rich, smoky flavors to infuse the dish. It pairs excellently with pasta, eggs, or on a charcuterie board. Chorizo’s bold taste also complements stews, soups, and casseroles, adding depth and spice.
hile you can eat prawn and chorizo pasta cold, it's generally better served warm. Cold, the dish may lose some of its rich flavors and creamy texture. If eating cold, ensure the prawns were stored properly and consume within a day. Reheating is recommended for the best taste.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with my creamy chorizo and prawn pasta:
Recipe
Creamy Chorizo and Spicy Prawn Pasta
Equipment
- 1 Mixing bowl
- Large Pan or skillet
- Large Pot
Ingredients
- 300 g Raw prawns / shrimp 10.5oz
- 2 teaspoon Paprika
- 1 teaspoon chili flakes
- 1 teaspoon Italian seasoning
- Salt and pepper
- 100 g chorizo 3.5oz diced
- 1 teaspoon olive oil
- 1 onion diced
- 75 g sun-dried tomatoes and 1tbsp of their oil 2.5oz chopped
- 2 cloves garlic
- ½ cup heavy cream Double cream 120ml
- 1 teaspoon chilli flakes
- Ladle of pasta water
- 15 g chopped parsley
- Salt and pepper
- 300 g Linguine 10.5oz
Instructions
- Begin by seasoning the prawns with paprika, chili flakes, Italian seasoning, salt, and pepper. Mix thoroughly to ensure each prawn is well-coated with the spices.300 g Raw prawns / shrimp, 2 teaspoon Paprika, 1 teaspoon chili flakes, 1 teaspoon Italian seasoning, Salt and pepper
- Heat a skillet over medium heat and add the diced chorizo along with a teaspoon of olive oil. Sauté for 3-4 minutes until the chorizo is slightly crispy and has released its flavorful oils into the pan. Increase the heat to high, then add the seasoned prawns to the skillet.100 g chorizo, 1 teaspoon olive oil, 300 g Raw prawns / shrimp
- Stir-fry the prawns with the chorizo for 1-2 minutes until they turn pink and opaque. Remove the prawns and chorizo from the pan, leaving the oil behind.
- When the prawns and chorizo have finished cooking, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Return the skillet to medium heat.300 g Linguine
- Add the diced onion to the pan and sauté for 3-4 minutes until translucent. Then, stir in the chopped sun-dried tomatoes, their oil, and minced garlic. Cook for another minute until fragrant.75 g sun-dried tomatoes and 1tbsp of their oil, 2 cloves garlic, 1 onion
- Pour the heavy cream into the skillet, stirring to combine with the onion and sun-dried tomato mixture. Add a ladle of reserved pasta water to the pan and simmer for 2 minutes, allowing the sauce to thicken slightly.½ cup heavy cream, Ladle of pasta water
- Return the cooked prawns and chorizo to the skillet, stirring them into the creamy sauce. Add the chopped parsley and season with chili flakes, salt and pepper to taste.Salt and pepper, 1 teaspoon chilli flakes, 15 g chopped parsley
- Drain the cooked linguine and add it to the pan, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add a bit more pasta water until it reaches your desired consistency.
- Serve the Creamy Chorizo and Prawn Pasta hot, garnished with extra parsley if desired. Enjoy the rich, savory flavors of this comforting dish!
