Creamy Prawn And Chorizo Pasta
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!
Servings: 4 servings
Calories: 560kcal
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
Check out the main blog post for step-by-step photos and extra tips and tricks!
Leftovers & Storage
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.
Nutrition
Calories: 560kcal | Carbohydrates: 67g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 590mg | Potassium: 567mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2181IU | Vitamin C: 51mg | Calcium: 105mg | Iron: 3mg
