Creamy Chorizo and Spicy Prawn Pasta
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.
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!
Notes
When cooking the prawns, ensure they’re only just pink before removing them from the pan. Overcooking can make them tough and rubbery.
Nutrition
Calories: 602kcalCarbohydrates: 62gProtein: 29gFat: 35g
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