This prawn and chorizo pasta is the ultimate comfort meal. It is made with penne pasta, chorizo, shrimp, and creamy aromatic tomato sauce.
It can be prepared in under 30 minutes, making it a quick and satisfying option for any day of the weeknight. A delicious and flavorful dinner staple to keep in your repertoire.
You should also check out my other similar recipes, Chorizo and chicken jambalaya and creamy chicken and chorizo pasta.
Why you will love this easy and quick prawn and chorizo pasta recipe
- Simple and easy yet packed with delicious bold flavors. This pasta dish is also protein-packed.
- Creamy, comforting weeknight dinner the family would enjoy. Even my pickiest eater loves this dish.
- Affordable and easily customizable. If you don't fancy it creamy, you can omit the cream and also swap the tomato paste for freshly chopped tomatoes. It will be like my tomato basil pasta but with prawns and chorizo.
What you will need
You will need the following ingredients to make this easy prawn and chorizo pasta.
Pasta: I prefer using penne pasta for creamy-based dishes because it holds the sauce beautifully. You can use any other shaped pasta you like.
Olive oil: Substitute with any other flavorless cooking oil of your choice.
Chorizo: I recommend using fresh cooking chorizo sausage for this recipe. It is more flavorful, fresh, tender, and easy to work with.
Shrimp: I used fresh large shrimp. If you use pre-cooked shrimp, add it later in the cooking process to prevent overcooking. Alternatively, prawns can be used as a substitute for shrimp.
Aromatics: I used brown onions and fresh garlic. You can substitute with onion and garlic powder (or granules).
Tomato paste: This adds a rich, concentrated flavor to the sauce. Substitute with chopped tomatoes or passata.
Low-sodium chicken stock
Cajun seasoning: Used for an extra depth of flavor.
Cooking cream: I used heavy cream for richness; you can also use half-and-half or whole milk for a lighter option.
Sage: this is the go-to herb when cooking with chorizo.
Red chili flakes: For an extra kick to the dish, omit this if you don't like spicy or hot food.
Fresh parsley
Salt and ground black pepper
How to make prawn and chorizo pasta
Start by bringing a salted pot of water to a rolling boil. Add pasta and cook for 2 minutes less than the time specified on the pack (it will finish cooking in sauce). Reserve a a cup or two of pasta water to later if need be
Place a skillet on medium heat and heat until hot. Add sliced chorizo and saute until brown and golden. Remove the cooked chorizo from the pan and transfer to a plate.
Next, add the shrimp and cook until it turns pink but not fully cooked, as it will finish cooking in the sauce later. Transfer the partially cooked shrimp to the plate where the cooked chorizo is placed.
Reduce the oil in the skillet to about 1 Tablespoon.
Add onion and saute until translucent and soft. Add chopped garlic and saute For about 30 seconds, stirring constantly so it doesn't burn.
Next, add tomato paste to the sauteed aromatics and stir to combine. Add chicken stock and stir to combine. Season the tomato sauce with dried sage, cajun seasoning, red pepper flakes, salt and black pepper, sage, red chili flakes, salt, and ground black pepper. Stir to combine and simmer for 2-3 minutes.
Pour heavy creamy into the tomato sauce and stir to combine. Return the cooked chorizo and prawn to the creamy sauce, stir to combine, and simmer on medium heat for 3 minutes.
Add cooked, drained pasta to the sauce and stir to combine. Add pasta water to thin out the sauce if needed. Allow the pasta to simmer in the sauce for minutes. Stir in chopped parsley before you take the skillet off the heat. Serve and enjoy!
How to store
Store leftover chorizo and shrimp pasta in an airtight container for up to 3 days in the fridge.
I do not recommend freezing this pasta because of the cream. Furthermore, the texture of the pasta may not be the same anymore when defrosted.
Watch how to make it
More creamy pasta recipes you should try next
Easy Prawn And Chorizo Pasta
Ingredients
- 200 g Pasta
- 1 Tablespoon olive oil
- ½ cup heavy cream
- ½ lb chorizo sliced to rounds
- ½ lb shrimp cleaned and deveined
- ½ cup brown onions finely chopped
- 3 garlic finely chopped
- ⅓ cup tomato paste
- ½ cup Low-sodium chicken stock
- ½ Tablespoon cajun seasoning
- 1 teaspoon dried sage
- ½ teaspoon red chili flakes optional
- Fresh parsley to serve
- Salt and ground black pepper to taste
Instructions
- Start by bringing a salted pot of water to a rolling boil. Add pasta and cook for 2 minutes less than the time specified on the pack (it will finish cooking in sauce). Reserve a cup or two of pasta water for later if need be.200 g Pasta
- Place a skillet on medium heat and heat until hot. Add sliced chorizo and saute until brown and golden. Remove the cooked chorizo from the pan and transfer to a plate.1 Tablespoon olive oil, ½ lb chorizo
- Next, add the shrimp and cook until it turns pink but not fully cooked, as it will finish cooking in the sauce later. Transfer the partially cooked shrimp to the plate where the cooked chorizo is placed.½ lb shrimp
- Reduce the oil in the skillet to about 1 Tablespoon.
- Add onion and saute until translucent and soft. Add chopped garlic and saute For about 30 seconds, stirring constantly so it doesn't burn.½ cup brown onions, 3 garlic
- Next, add tomato paste to the sauteed aromatics and stir to combine. Add chicken stock and stir to combine. Season the tomato sauce with dried sage, cajun seasoning, red pepper flakes, salt and black pepper, sage, red chili flakes, salt, and ground black pepper. Stir to combine and simmer for 2-3 minutes.⅓ cup tomato paste, ½ cup Low-sodium chicken stock, ½ Tablespoon cajun seasoning, ½ teaspoon red chili flakes, Salt and ground black pepper to taste, 1 teaspoon dried sage
- Pour heavy creamy into the tomato sauce and stir to combine. Return the cooked chorizo and prawn to the creamy sauce, stir to combine, and simmer on medium heat for 3 minutes.½ cup heavy cream
- Add cooked, drained pasta to the sauce and stir to combine. Add pasta water to thin out the sauce if needed. Allow the pasta to simmer in the sauce for 2 minutes. Stir in chopped parsley before you take the skillet off the heat. Serve and enjoy your pasta as it is or with garlic bread!Fresh parsley to serve
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious pasta recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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