Creamy Prawn and Chorizo Pasta
A match made in flavor heaven—succulent prawns, smoky chorizo, and a creamy sauce come together with pasta for a dish that’s comforting, bold, and irresistibly good.
Get ready to fall head over shells for this creamy prawn and chorizo pasta!
This dish is a flavor-packed love story between sweet, succulent prawns and smoky, spicy chorizo, all cozied up in a rich, velvety sauce.
It’s the kind of recipe that makes your taste buds do a happy dance with every bite.
What makes it so irresistible? The magic happens when the chorizo sizzles in the pan, releasing all those bold, savory oils, which then mingle with the prawns and creamy sauce.
Toss it all with pasta, and you’ve got a dinner that feels fancy but is ridiculously easy to whip up.
Pair it with a warm baguette or a glass of white wine if you’re feeling extra indulgent.
Whether it’s for a date night, family dinner, or just treating yourself, this dish is a guaranteed crowd-pleaser. Who knew dinner could be this dreamy?
Ingredients
● 8 oz (225g) pasta (penne, linguine, or fettuccine)
● 2 tbsp olive oil
● 1 cup (150g) chorizo, sliced or diced
● 8 oz (225g) raw prawns, peeled and deveined
● 3 garlic cloves, minced
● 1/2 tsp chili flakes (optional, for spice lovers)
● 1/2 cup white wine (or chicken stock)
● 1 cup heavy cream
● 1/2 cup grated Parmesan cheese
● 1/2 tsp smoked paprika
● Salt and black pepper, to taste
● 1/4 cup sun-dried tomatoes, chopped (optional, for extra flavor)
● Fresh parsley, chopped, for garnish
Instructions
Cook the Pasta:
● Boil a pot of salted water and cook your pasta until al dente, following the package instructions. Reserve 1/2 cup of pasta water before draining.
Cook the Chorizo:
● Heat olive oil in a large skillet over medium heat. Add the chorizo and cook until it’s slightly crispy and the oil turns a vibrant orange, about 3-4 minutes.
● Remove and set aside on a plate. (Tip: Drain excess oil if needed, but keep a little for the flavor.)
Cook the Prawns:
● In the same skillet, toss in the prawns. Cook for about 2 minutes on each side, just until they turn pink. Remove and set aside with the chorizo.
Make the Sauce:
● Reduce the heat to medium-low and add the minced garlic and chili flakes (if using). Cook until fragrant, about 30 seconds.
● Deglaze the pan with white wine (or chicken stock), scraping up the browned bits for extra flavor. Let it reduce slightly, about 2 minutes.
● Stir in the cream, Parmesan cheese, smoked paprika, and sun-dried tomatoes (if using). Simmer gently until the sauce thickens, about 3-4 minutes.
Combine Everything:
● Return the chorizo and prawns to the skillet, stirring to coat them in the sauce.
● Add the cooked pasta and toss until everything is evenly mixed. If the sauce feels too thick, loosen it with a splash of the reserved pasta water.
Season and Serve:
● Taste and adjust with salt and black pepper if needed. Garnish with fresh parsley and extra Parmesan before serving.
Tips for Success
● Timing is Key: Cook the pasta while preparing the sauce so everything comes together hot and fresh.
● Wine Substitution: If you skip the wine, chicken stock works perfectly and still adds depth to the sauce.
● Chorizo Type: Use cured Spanish chorizo for bold, smoky flavor.
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● Creamy Cajun Shrimp and Steak Sauce
