Chorizo And Prawn Linguine

Fork being twirled in pasta on white plate with slices of chorizo and prawns.

5 from 11 votes

Chorizo And Prawn Linguine is a quick and easy recipe perfect any night! A unique flavor combination and a night off the ole spag bowl.

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: Italian

Keyword: chorizo and prawn linguine

Servings:

Calories: 694kcal

Author: Adrianne

Ingredients

Pasta

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

Pasta Sauce

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

Garnish (optional):

flat leaf parsley
black pepper
parmesan cheese finely grated using a microplane zester
lemon cut into wedges

Instructions

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.

Notes

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.

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