Chorizo and Prawn Pasta Recipe: Flavorful 20-Minute Dinner

This easy chorizo and prawn pasta is a perfect quick dinner for busy weeknights. Juicy king prawns and smoky chorizo combine with rigatoni (or your favourite short pasta) in a creamy tomato sauce that’s full of flavour and simple to prepare.

With a total time of around 25 minutes, this prawn chorizo pasta is a reliable weeknight favourite. The recipe is highly adaptable, so you can swap ingredients to use what you have on hand or tailor it to taste.

If you enjoy bold, smoky flavours and a creamy, comforting sauce, give this Spanish-inspired pasta a try — it’s quick, satisfying and easy to customise.

✔️ Why you’ll love this recipe

• Fast to make — ready in about 25 minutes, ideal for busy evenings.
• Full of flavour — smoky chorizo, juicy prawns and a creamy tomato sauce.
• Customisable — add vegetables, swap proteins or adjust the spice level.
• Family-friendly — a crowd-pleaser that’s simple to scale up.

🛒 Ingredients

• King prawns — cooked prawns are added at the end to keep them tender; if using raw prawns, cook them until pink.
• Chorizo — sliced and dry-fried to release its oils and smoky flavour.
• Red onion — thinly sliced.
• Garlic — two cloves, finely chopped (add more if you love garlic).
• Pasta — rigatoni or penne work best; spaghetti or linguine will also be fine.
• Passata — creates the tomato base; tinned chopped tomatoes can be used for a chunkier sauce.
• Crème fraîche — for creaminess; Greek yogurt or sour cream can be used as alternatives.
• Parmesan — freshly grated for a salty, savory finish.
• Oregano — fresh or dried; thyme is a good substitute.
• Smoked paprika — adds warmth and smoke; use hot paprika or chilli flakes for heat.
• Lemon — a squeeze of juice brightens the sauce and pairs well with prawns.
• Sugar, salt and pepper — to balance and season.
• Parsley — chopped, for garnish.

🔪 How to make creamy chorizo and prawn pasta

The recipe card with exact ingredient quantities and step-by-step instructions is below.

1. Bring a large pot of salted water to the boil and cook the pasta according to the package directions. Reserve one cup of the cooking water before draining.

2. While the pasta cooks, dry-fry the sliced chorizo in a wide frying pan or shallow casserole until it releases its oils and starts to brown.

3. Add the sliced red onion and chopped garlic, and cook for about 3 minutes over medium heat until softened.

4. Stir in the oregano and smoked paprika, then add the passata, crème fraîche, sugar, salt and pepper. Reduce heat and simmer gently for about 8 minutes to let the flavours meld.

5. Mix in the cooked king prawns, grated Parmesan and a squeeze of lemon juice. Warm through for 1–2 minutes — do not overcook the prawns.

6. Add the drained pasta to the sauce with a splash of the reserved pasta water to create a silky finish. Toss well, garnish with chopped parsley and serve with extra Parmesan.

💭 Top tips

• Save a cup of pasta water — the starchy liquid helps bind and smooth the sauce.
• Cook the pasta al dente so it keeps texture when mixed with the sauce.
• If using dried herbs, use less than you would fresh because they are more concentrated.
• Add prawns at the end so they stay tender and juicy — overcooking makes them rubbery.

🍴 Serving suggestions

This pasta is great on its own, or serve with a simple green salad and warm crusty bread or focaccia for a fuller meal. Finish with extra grated Parmesan and lemon wedges on the side.

📖 Variations

• Add a handful of baby spinach or frozen peas when you add the prawns for extra veg.
• For a spicier dish, add a teaspoon of chilli flakes with the paprika and oregano.
• Swap chorizo for crispy pancetta or bacon if you prefer a different smoky pork element.
• Stir in a can of drained chickpeas to boost protein and bulk up the dish.
• Use Greek yogurt instead of crème fraîche for a lighter, tangier sauce.
• Chopped sun-dried tomatoes add concentrated umami and texture.

🥡 Storage

Store: Cool leftovers, then keep in an airtight container in the fridge for 3–4 days.

Reheat: Gently reheat in a pan with a splash of water over medium-low heat, stirring until warmed through. Microwave reheating works too — stir occasionally and add a little liquid if it seems dry.

❓ FAQs

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