Chorizo And Prawn Linguine is a quick and easy recipe perfect any night of the week. With spicy chorizo sausage, tender succulent prawns, al dente pasta and a simple tomato sauce the whole family will love this Italian cuisine. Be it date night, a special occasion or simply when the craving hits, it works! Prawn and Chorizo pasta gives a unique flavor combination and a night off the ole faithful spag bowl.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the prawn chorizo pasta in the points below:
- Simple ingredients: there is 10 total ingredients needed for the recipe. 14 if you want to count the garnishes separately. They are all easy to get your hands on at your grocery store and they create a effortlessly tasty dinner combination.
- Weeknight friendly: you know how some nights are those that you need quick and easy because work and life was hectic? This is the simple prawn pasta recipe you need for those nights 😉👍.
- Protein packed: this prawn and chorizo pasta recipe offers a nice change from a traditional spaghetti bolognese recipe yet still combines pasta and two satisfying proteins. 👍😊.
- Taste and texture: there is the spicy sausage, the juicy prawns and a simple easy to bring together sauce with al dente pasta. We will tick the taste, texture and then some boxes with this combo.
- Cooking skill levels: this simple pasta recipe involves straight forward steps to bring the dish together. It is suitable for all levels of home chefs from beginners to advanced. Minimal effort is needed with the most time consuming step being preparing the prawns.
The photo below is to show you everything you need to make the prawn and chorizo pasta recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Olive oil: we use the olive oil as a starting point when making the sauce. It allows us to fry the garlic creating the flavor base.
- Salt and pepper: we use salt and a little black pepper as seasoning in the sauce.
- Garlic: we fry the garlic in the olive oil with the salt and pepper till it has softened and turned golden brown.
- Italian herbs: we use this dried herb combination in the sauce to create an Italian style tomato pasta sauce.
- Worcestershire sauce: this is known for giving a little oomph to recipes. Give the bottle a shake before you use it.
- Diced tomatoes: providing both taste and texture, tinned tomatoes add a ton of flavour to the recipe and help to create a simple sauce.
- Tomato paste: thick and rich and a great easy pizza sauce when needed. This paste gives a lovely depth of flavor to the pasta sauce.
- Chorizo: we use 2 chorizo sausages, cut into thin slices. You will be able to get them both from the deli (cheaper) or the sandwich meat section of the supermarket where the bacon and ham is.
- Prawns: we use raw prawns and we want to peel these, yet keep the tail intact and then devein them.
- Linguine: this is a long pasta, similar to fettuccine, yet less wide. You can use fresh pasta if you prefer it to dried.
🍤 Prawn And Chorizo Linguine
We also garnish the dish with a couple of ingredients which are shown in the photo below.
- Parsley: you can use flat leaf parsley or curly parsley. For each option, we remove the stems and then finely trim the leaves with kitchen scissors. This fresh parsley does wonders by adding pops of colour and Italian flavor to the recipe.
- Black pepper: a little sprinkle of this over the finished dish is perfect to season the pasta.
- Lemon: cut into wedges and popped on the plate for squeezing over the top of the pasta. It gives the dish a lovely citrus twist.
- Parmesan cheese: we want to use a microplane zester to finely grate this over the top of the dish for serving.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by frying the chorizo.
- Cook the chorizo (Photo 1)
- Cook the prawns (Photo 2)
- Add the oil, garlic, salt and pepper (Photo 3)
- Add the sauce ingredients (Photo 4)
👩🍳 How to Make Chorizo And Prawn Linguine
Start by placing a large pan onto the stove top and turning the heat to high.
Add the sliced chorizo pieces and cook for 3-4 minutes. Then use a slotted turner to remove the crispy chorizo and place the pieces onto a paper towel lined plate.
Then without rinsing or cleaning the pan add the prawns and cook for a couple of minutes until they change colour and slightly curl. Once done, use the turner to remove these and place them with the cooked chorizo pieces.
Next add the olive oil, garlic, salt and pepper to the pan and fry for 1 minute till the garlic turns golden brown.
Then turn the heat down and add the diced tomatoes, tomato paste, Worcestershire sauce, Italian herbs, salt and pepper. Stir to combine and then reduce the heat further.
Read and follow the package directions to the cook the linguine in a medium pan of boiling salted water. Moments before it is al dente (a little chewy) scoop out 1 to 2 cups of the pasta water. You can see this in the photos below.
- Stir to combine (Photo 5)
- Reserve pasta water (Photo 6)
- Add the cooked pasta (Photo 7)
- Add the reserved pasta water (Photo 8)
Next you want to add the cooked, drained linguine to the pasta sauce. Then measure and add ½ cup (125ml) of the starchy pasta water.
Use a pair of kitchen tongs to then combine the sauce, pasta and pasta water.
- Toss to combine (Photo 9)
- Add the parsley (Photo 10)
- Add the chorizo and prawns (Photo 11)
- Garnish (Photo 12)
Once the pasta is tossed, add the chopped parsley and then transfer the cooked chorizo and prawns back to the pasta. Once done get your garnish on and sprinkle some black pepper over the top of the dish as well as some parmesan cheese and lemon wedges.
You can see how this combination will look in the photos above 😉👍
🍽 Serving Suggestions
Otherwise, as this is a filling and satisfying dish, you might find that once you have pulled it together all you want to do is pour a glass of chilled pinot gris or pinot noir for the red wine lovers and dive in 😉👌.
👍 How to Guide
How to Store
Store leftover linguine in a sealed, airtight container in the fridge. It can be kept for 2 days and is best reheated before being consumed.
How to Freeze
If the prawns have already been frozen, then the dish won't be suitable to refreeze. If however, you used fresh prawns, then you can allow the dish to fully cool, then portion into containers and freeze these for up to 3 months.
How to Reheat
Reheat refrigerated leftovers in a bowl with cling wrap using high heat for 2-3 minutes until warmed through.
Allow frozen portions of the dish to fully thaw before using the above method. These may take a little longer to warm through, so check before serving that the prawns, pasta and chorizo are consistently heated.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use pecorino romano cheese in place of the parmesan cheese for serving if you wish too.
- Basil leaves are another fresh herb that will go with the flavor combination if you would like to use those to garnish the dish.
- Spaghetti, fettuccine or tagliatelle are all good alternatives for the linguine. Thin pasta like Angel hair is a good choice also. Or you can also use your favorite type of pasta 😉👍.
- If you would like to add a vegetable to the mix, some good options are sliced cherry tomatoes, arugula leaves or baby spinach. These can be added after you have tossed the pasta as the heat from the hot pasta will help to wilt and soften the leaves or tomatoes.
- For the prawns you can use large king prawns, tiger prawns or banana prawns. All are great options.
- For a little heat in the dish, you can add 1 teaspoon of red chilli flakes and fry them off with the garlic and olive oil when you are starting to make the sauce.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the pasta dish from the get go:
- We don't need to use oil when cooking the chorizo sausage. This is becuase the fat from it will render out and create a greasy cooking surface in the pan.
- Once we have transferred the cooked chorizo to a paper towel lined plate, we don't want to clean or rinse the pan. This is because the chorizo grease is still in the pan and we want to use this to cook the prawns (not adding oil).
- In saying the 2 points above, a non stick pan is easiest to use for the recipe. If you are not using a non stick pan, then you will need a drizzle of olive oil to ensure that they don't stick.
- We want the linguine to be al dente which means a little bit chewy. So if your pasta packet indicates to cook it for 8 minutes, cook it for 7 and test a strand then.
- You will find it easier to scoop out more pasta water than is needed and after that measure from what you have scooped out.
- However, once we have scooped out some of the pasta water we can drain and discard the rest of it.
- Kitchen scissors and a glass are the easiest way to finely chop the parsley. We want to discard the stems and finely cut the leaves.
🤓 Frequently Asked Questions
Do you peel the prawns before adding them to pasta?
Yes. You want to peel the prawns, keeping the tail and end segment intact. Then you want to use a knife and cut along the back of the prawn to remove the digestive tract. Once done, you can add the prawns to a hot frying pan to cook.
Do you cook prawns before adding them to pasta?
Yes, the prawns need to be cooked before being added to the pasta and sauce.
Do you add the chorizo before or after the prawns?
Once you have cooked the chorizo slices, remove them to a paper towel lined bowl. Then add them back to the pan when you have tossed the cooked pasta through the sauce.
😍 More Easy Dinner Recipes
Get dinner sorted with ease using a variety of recipes offering diversity across proteins, carbs and cook times. Here are a few additional recipes you might like to try:
- Mince Pasta Bake
- Tuna Pesto Pasta
- Grilled Chicken Alfredo
- Honey Soy Chicken Stir Fry With Rice
- Thai Minced Pork
- Spinach and Feta Pizza
- Meatball Rigatoni
- Black Olive Pizza
- Pork Meatballs In Tomato Sauce
- Penne Pesto
Chorizo And Prawn Linguine
- 2 chorizo sausages cut into thin slices, Note 1
- 500 grams/16 oz prawns peeled with tail and end section intact, deveined, Note 2
- 500 grams/16 oz linguine
- 1 tablespoon olive oil
- 1 tablespoon garlic chunky, minced
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 400 grams/ 14 oz diced tomatoes Note 3
- 2 tbs tomato paste
- 2 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning Note 4
- ½ cup/125 ml reserved pasta water Note 5
- flat leaf parsley
- black pepper
- parmesan cheese finely grated using a microplane zester
- lemon cut into wedges
- Cook chorizo: place a large saute pan on the stove top, turn the heat to high and add the sliced chorizo. Cook for 3-4 minutes then use a slotted turner to remove once cooked and place on a paper towel lined bowl.
- Cook prawns: without rinsing or cleaning the pan used to cook the chorizo, add the prawns and cook till they have turned orange and curled slightly. Then use the same slotted turner to remove them and place on the plate with the cooked chorizo.
- Linguine: read and follow the package directions to cook the linguine in a medium saucepan of boiling salted water. Moments before it is ready, use a heatproof jug to scoop out 1 to 2 cups of the pasta water. Then use a colander over the sink to drain and discard the rest of the water.
- Tomato sauce: again without rinsing or cleaning the pan that the prawns were cooked in, add the olive oil, garlic, salt and pepper. Stir and allow these to fry for 1 minute. Then turn the heat to low, add the diced tomatoes, tomato paste, Worcestershire sauce and Italian herbs. Stir to combine the sauce then reduce the heat to low.
- Combine: add the cooked, drained pasta to the simmering sauce. Then measure and pour in ½ cup (125ml) of the pasta water. Use kitchen tongs to toss and combine the pasta, sauce and pasta water. Next add the chopped parsley and toss to combine. Then add the cooked prawns and chorizo to the pan. Gently stir to fold these in and then allow the dish to heat through (turn the heat up as necessary).
- To serve: garnish the dish with black pepper, freshly grated parmesan cheese and lemon wedges. Provide bowls, forks and spoons for serving.
- Note 1 - Chorizo sausages: you will be able to get these both from the deli (cheaper) section of the supermarket and also where the sandwich meats are in the fridge section (sometimes twice the price). Either option are fine to use. We keep the skin on them and give them a slice into thin pieces with a knife and chopping board.
- Note 2 - Prawns: the prawns will be easiest to peel if they are thawed and not too cold. Start by twisting and pulling the head off, then peel the shell leaving the last segment with tail intact. Then use a knife and chopping board to cut the back open and remove the digestive tract.
- Note 3 - Diced tomatoes: we want a plain tin of these with no additional herbs or spices. So skip the 'Italian style diced tomatoes' and opt for the regular ones instead. You can get an array of versions here and there will be a budget friendly style in almost all stores.
- Note 4 - Italian herbs: dried Italian seasoning. Or you can use dried basil, dried oregano or dried parsley instead. Up to the 1 teaspoon will be plenty.
- Note 5 -Reserved pasta water: scoop this out using a heatproof jug when the pasta is almost cooked. Then measure and add ½ cup (125ml) to the sauce and cooked linguine. It is much easier to measure from the jug than the bubbling, splashing hot sauce pan.