Creamy chorizo and prawn pasta is comfort food at its best. Loaded with crispy chorizo and plump prawns, all smothered in an extra flavorful creamy yet light sauce, this prawn chorizo pasta can be on the table in just 30 minutes!
There's nothing I like more than a bowl of pasta at the end of a busy day. I often go for light recipes with a tomato-based sauce or veggie pasta, but there are days when only creamy pasta will do.
This creamy chorizo and prawn pasta is the perfect dish for those particular days.
It's ready in just 30 minutes and has crispy bits of chorizo and plump prawns, all smothered in a creamy yet quite light sauce.
Chorizo and prawns are a wonderful combination that makes this pasta feel like a real treat.
The sauce is tomato-based, with just a bit of half and half (single cream) to make it creamy.
Why you'll love this creamy chorizo and prawn pasta
- It's extra smooth and delicious without using heavy cream.
- The chorizo and prawns mix make it hearty and filling.
- It's ready in just 30 minutes!
What do you need to make this chorizo and prawn pasta?
Butter — Cooking the prawns in butter sets up a deliciously creamy base for the pasta.
Prawns — Both fresh and frozen prawns work well here. I like to use raw prawns but the precooked kind is also fine.
If you use frozen raw prawns, it's best to thaw them first.
Shallot — The mellow flavor of shallot is perfect in this pasta. Red onion is another good choice. Dice the onion finely, so it cooks quickly.
Red pepper — I used a pointed red pepper here, but a bell pepper of any color should be just perfect.
To make it a bit smokey, use smoked paprika.
If you don't mind little bits of tomatoes, you can used crushed tomatoes.
Half and half (single cream) — I make this chorizo prawn pasta with half and half (single cream) to cut fat and calories.
By simmering the sauce for a couple of minutes, you get a texture that's similar to that you'd get with heavy (double) cream.
How do you make creamy chorizo and prawn pasta?
Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve a couple of cups of pasta water before draining.
Add the chorizo to the same pan, lower the heat to medium, and cook for 1-2 minutes or until slightly crispy.
Add the shallot and red pepper and continue to cook for 2 minutes, stirring occasionally.
Next, stir in the single cream and continue to simmer for 1-2 minutes.
Stir in the prawns and pasta, adding a bit of the reserved pasta water if it looks too thick.
Finally, stir in the fresh parsley, season to taste and serve immediately.
Recipe notes and tips
- This prawn and chorizo pasta is best served immediately. If you have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container. It's best to reheat them in the microwave.
- Stir in some baby spinach for extra brightness and vitamins.
- The chorizo will leave some oil in the pan as it cooks. If you think it's too much, remove some of it but make sure you leave enough for the veggies to cook.
If you liked this creamy chorizo and prawn pasta recipe, you might also like some of my other creamy pasta recipes:
- Creamy Rasta Pasta Recipe
- Creamy Lemon Gruyere Pasta
- Easy Creamy Spicy Chicken Pasta
- Creamy Mushroom Zucchini Pasta
- Creamy Lemon Chicken Pasta
- 10.5 oz (300 g) penne pasta
- 2 tablespoons (30 g) unsalted butter
- ½ lb (250 g) king prawns, fresh or thawed
- 5.5 oz (175 g) chorizo, sliced
- 1 medium shallot, diced
- 1 red pointed pepper, sliced
- 2 large garlic cloves, finely chopped or minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 cup (250 ml) low-sodium chicken stock
- 1 cup (200 ml) tomato puree (passata)
- ½ cup (100 ml) half and half (single cream)
- A handful fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve a couple of cups of pasta water before draining.
- Meanwhile, melt the butter in a large, deep pan or Dutch oven and cook the prawns for 1-2 minutes on each side over medium-high heat. Remove the prawns from the pan and set aside.
- Add the chorizo to the same pan, lower the heat to medium, and cook for 1-2 minutes or until slightly crispy.
- Add the shallot and red pepper and continue to cook for 2 minutes, stirring occasionally.
- Stir in the garlic, oregano and paprika and cook for a further minute.
- Add the chicken stock and passata and allow the sauce to bubble for a minute. Next, stir in the single cream and continue to simmer for 1-2 minutes.
- Stir in the prawns and pasta, adding a bit of the reserved pasta water if it looks too thick.
- Finally, stir in the fresh parsley, season to taste and serve immediately.
Amount Per Serving: Calories: 478Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 180mgSodium: 778mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 30g
Nutritional information is an estimate provided by an online nutrition calculator.