This quick & easy Creamy Prawn and Chorizo Pasta combines smoky chorizo with plump & succulent king prawns tossed together in a creamy tomato sauce. On the table in under 30 minutes!
Who doesn't love a rich, full-flavoured creamy pasta? If you do, this creamy prawn and chorizo pasta will certainly hit the spot!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Scatty Mum.
I'm going to show you how to make it step-by-step & I'll also guide you through how to adapt it to suit different dietary requirements. (Just scroll to the "How can I make this allergy-friendly?" section below.
If you're into spicy pasta dishes, you will also love this spicy nduja pasta sauce & creamy gochujang pasta. Prefer things a little milder? My hidden vegetable tomato sauce, tuna & sweetcorn pasta bake and creamy bacon and mushroom pasta bake might be more your style.
Don't forget to serve it up with some buttery, dairy-free garlic bread!
Jump to:
❤️ Why You Will Love This Recipe
- ✔️ It's Super Quick: ready in under 30 minutes, which makes it a great meal for busy weeknights.
- ✔️ Big On Flavour: The combo of juicy prawns, smoky chorizo and that creamy tomato sauce is sooooooo good!!!
- ✔️ Feels Like A Treat: It's the kind of dish that looks and tastes fancy, but is secretly really easy to throw together!
- ✔️ Easy To Tweak: Whether you're dairy-free or gluten-free, I've popped in some simple swaps so everyone can enjoy!
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients needed to make this creamy prawn & chorizo pasta.
✋ Double check all packaging for allergens ✋
- Pasta - I like to use penne pasta for this recipe as the sauce clings really nicely to it. But use whatever you have in the cupboard. Rigatoni, fusilli & linguine also work really well,
- King Prawns - For ease, I have used pre-cooked frozen king prawns as they just need to be defrosted prior to cooking and then warmed through. You can also use raw king prawns like I have in this gambas pil pil. If using the raw variety, add them to the pan when adding the garlic and make sure they have turned pink and are fully cooked through before eating.
- Chorizo - Spicy or not spicy? It's up to you! I would advise buying a chorizo ring over the slices, as it can be chopped into nice square chunks. Use any leftovers to make this chorizo & red pepper pasta salad or chorizo mac and cheese.
- Canned Tomatoes - I have used chopped tomatoes. If you prefer a smoother sauce, you can use passata instead.
- Aromatics - Garlic and red onion are used to form the base of the sauce. You can use regular onion for a slightly stronger flavour if you prefer.
- Red Pepper - This is diced into small squares. You can also use yellow or orange pepper, but I wouldn't recommend using green pepper as it has a more bitter taste.
- Double Cream - Adds the rich, creaminess to the sauce. You can also use single cream, but the sauce will be thinner.
- Paprika - For extra smokiness! I have used smoked paprika, but you can also use regular paprika.
- Sugar - This is added to balance out the acidity of the tomatoes.
- Parsley - I would really recommend using fresh parsley, as dried parsley will not taste the same.
See the recipe card for full information on ingredients and quantities.
🥜How Can I Make This Dish Allergy-Friendly?
✔️ Make It Gluten Free: Simply swap regular pasta for a gluten-free pasta. Check stock cube is gluten free.
✔️Make It Dairy Free: Use a dairy free double cream like this Oatly double cream. Use any leftover cream in this vegan mushroom pasta.
One thing to note is that this cream is not gluten-free, so if you need the dish to be gluten-free too, you will need to use either a soya or other plant-based cream. Also, remember to check the packaging on the chorizo, as some do contain milk. Check stock cube is gluten-free.
✏️ How To Make Creamy Prawn & Chorizo Pasta
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: First off, you need to cook the pasta in some salted water (leave out the salt if cooking for young children) as per the packet instructions. When it's time to drain the pasta, save about a cup of the starchy pasta water, as you will need this for the sauce later on.
Step 2: Next, dice up the chorizo into bite-sized chunks. Drizzle a little olive oil into a large frying pan and throw the chorizo into the pan and fry for about 3 to 4 minutes, stirring regularly, until the chorizo gets all crispy and starts to release its mouthwatering juices. Take the chorizo out of the pan and set it aside.
Step 3: Now it's time to cook the veggies. Take the onion and red pepper, and dice them into small squares. Add them to the same pan with the chorizo juices. Cook for around 3-4 minutes.
They will begin to soften & soak up all that chorizo goodness. Next, add the garlic and paprika to the pan and stir for another 1 to 2 minutes.
Step 4: Pour the chopped tomatoes into the pan along with the chorizo & a pinch of sugar to balance out the flavours. Let it all simmer on a low heat for about 10 minutes, and let those flavours really intensify.
Step 5: Add the cooked prawns to the pan for the last couple of minutes. If you are using raw prawns, add them to the pan when you add the garlic and paprika to ensure they are fully cooked.
Step 6: Pour the cream into the pan and give it a good stir. Make sure the heat is nice and low, as you don't want the cream to curdle in the sauce.
Step 7: Add the pasta to the pan along with half a cup of that reserved pasta water you saved earlier. This magical water will make your sauce super creamy and velvety - you won't believe the difference!
Mix everything together until you have a smooth, creamy sauce coating each bit of pasta.
Step 8: Stir through a handful of fresh, chopped parsley. Serve immediately with a little more parsley and some grated parmesan (or a dairy-free variety) sprinkled over the top of the pasta for garnish.
💡 Lauren's Top Tips
- 🌟 Save Some Pasta Water: Before draining, scoop out a cup of the pasta water. The starch in it helps the sauce cling to the pasta and gives it a lovely, silky finish.
- 🌟 Use Pre-cooked Prawns For Ease: If you're short on time, pre-cooked prawns are a great shortcut. Just stir them into the sauce at the end and warm through gently.
- 🌟 Using Raw Prawns?: Pop them in the pan when you add the garlic and paprika. They're cooked once they've turned pink.
- 🌟Cream: When it's time to add the cream, turn the heat right down. This stops it from splitting and keeps your sauce lovely and smooth.
🔨 Meal Planning Toolbox
🗒️ Make Ahead
This dish is best made fresh, that said, you can prep a few bits ahead of time - chop the chorizo, red pepper & parsley. Defrost the prawns (if frozen), and even measure the rest of the ingredients.
🗒️ Batch Cooking
This isn't the best recipe for batch cooking, as the cream sauce doesn't reheat brilliantly, and prawns can go a bit rubbery if overcooked. But if you're cooking for a crowd, you can easily double the recipe and serve it all up at once.
🗒️ Leftovers & Storage
As I explained, it's best to eat this pasta dish fresh, but if you do end up with leftovers, pop them in an airtight container and keep them in the fridge for up to 1 day. Reheat gently on the hob with a splash of water or cream to loosen the sauce - just be careful not to overheat or the prawns may go tough and the sauce could split.
If you are using pre-cooked prawns, it isn't advisable to reheat them more than once, so if you know you are going to have lots of leftovers, I would advise leaving out the prawns and adding them to the pasta when reheating.
Cooked, raw prawns can be reheated once, just make sure they reach 63˚C / 145˚F to kill off any harmful bacteria. Just be aware that the texture of the prawns may change, and they may become tough and rubbery.
🗒️ Freezing
This one's not a great freezer meal, I'm afraid! The creamy sauce doesn't freeze well and prawns can become rubbery once defrosted. For best results, enjoy it freshly made.
💬 Recipe FAQs
Can I adjust the spiciness of the dish?
Of course! The level of spiciness is entirely up to your taste preferences. You can adjust the amount of chorizo, or leave out the extra paprika for a milder version. To increase the heat, add some red pepper or chilli flakes and use a spicy chorizo.
📖 More Pasta Dishes
Looking for other recipes like this? Why not try these delicious pasta dishes!
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Creamy Prawn And Chorizo Pasta
Ingredients
- 300 g (10 oz) penne pasta substitute for gluten free pasta if req.
- 200 g ( 7 oz) cooked king prawns
- 150 g (5 oz) chorizo diced into bite-sized chunks
- 1 medium red onion diced into small squares
- 1 medium red pepper (capsium) diced into small squares
- 2 cloves garlic minced or finely diced
- 400 g ( 14 oz) canned chopped tomatoes
- 100 ml (3.5 fl oz) dairy free double cream Can use regular double cream if dairy free not req.
- 150 ml (5 fl oz) Knorr vegetable stock pots or any other gluten and dairy free stock
- 1½ teaspoon smoked paprika
- ½ teaspoon sugar
- 1 teaspoon olive oil
- 1 handful chopped fresh parsley
- salt & pepper to taste
Instructions
- Cook the pasta in salted water as per the packet instructions. When draining the pasta, reserve a cup of pasta water to use in the sauce later.
- Dice the chorizo into bite-sized chunks & fry it off in a large frying pan in 1 teaspoon olive oil on a medium heat for 3-4 minutes until crispy & the juices have been released. Remove from the pan and set aside.
- Dice the onion and red pepper into small squares and add to the pan with the chorizo juices. Fry for 3-4 minutes until softened.
- Add the garlic and paprika to the pan and cook for a further 1-2 minutes.
- Pour the canned tomatoes into the pan with the sugar, made up vegetable stock and chorizo & simmer on a low heat for 10 minutes, adding the cooked prawns for the last 2 minutes.
- Pour in the cream and gently stir through.
- Add the cooked pasta to the mixture along with ½ a cup of the reserved pasta water and mix together until you have a smooth creamy sauce.
- Stir through a handful of chopped fresh parsley and serve immediately, garnishing with a little chopped parsley on top.
Notes
Comments
No Comments