Linguine with Prawns Chorizo Sun-dried Tomatoes and Chilli

Linguine with Prawns Chorizo Sun-dried Tomatoes and Chilli is so delicious. Yesterday I fancied eating prawns. Why? I've no idea, but you know how you just fancy something sometimes. Nothing else would do, so prawns it was and time to invent something!
Linguine with Prawns Chorizo Sun-dried Tomatoes and Chilli

The flavour combo was amazing and even if I do say so myself I did a right good job of this dish and can't wait to make it again. This is such a quick and easy dinner that doesn't require much effort. But if you don't like prawns then you might want to try my chicken version.

Don't forget to remove the skin from the chorizo ring as it really is indigestible and should always be removed.

Yield: 2

Linguine with King Prawns Chorizo and Chilli

King prawns and sun-dried tomatoes with chorizo and chilli are just perfect together.


Linguine pasta - enough for two
extra virgin olive oil
1/2 a chorizo ring - skin removed, sliced and halved so you have half moons
1 onion - chopped into small dice
2 cloves garlic - very finely chopped
1 red chilli - deseeded and very finely chopped
a pinch of dried chilli flakes
a few sun-dried tomatoes, re-hydrated as packet instructions - some chopped some halved
a good handful of raw King prawns
a small handful parsley - chopped
a handful of cooked peas
salt and pepper to season


Get a large saucepan of salted water to boil and cook the linguine according to the packet instructions.  Cook until 'Al dente'

While that's happening, heat a tiny amount of olive oil in a large frying pan and add the sliced chorizo and gently fry moving around the pan
until it starts to crisp. 

Remove and set aside but don't wash the pan.  You can pour off the excess oil, but keep it for adding back into the dish later.

Now add another small glug of olive oil and the onions, garlic, chopped chilli, a pinch of chilli flakes and the sun-dried tomatoes.

Cook gently whilst stirring until nice and soft. turn the heat up slightly put the cooked chorizo back in to heat through along with a pinch of black pepper.
Throw in the raw prawns and cook until they turn pink.  

Drain the linguine well - now add the parsley and the linguine to the frying pan giving it all a good stir. 

Now is the time to throw in the cooked peas and add back in the reserved lovely orange oil you kept from frying the chorizo - it will coat everything nicely and give the dish a nice paprika taste. 
Have a taste, only adding salt if you really need to.  
Serve immediately with garlic bread - if it's your first date you might want to give the garlic bread a miss!
Created using The Recipes Generator


  1. Despite my fear of prawns... that looks spectacular! I know what you mean about getting a notion for a certain food; the good thing is you were able to identify it. I hate it when I am in the mood for something specific and I can't figure out what! :)

  2. Since prawns ... or more easily found here in Nova Scotia... shrimp are one food I fancy almost daily, I can't wait to try out this creation. I do hope you share this or some other of your pastas with the weekly Presto Pasta Night Roundup.

  3. Jan, this looks so yummy. Definitely going to try this out. Thanks for sharing!


  4. Ooh mm looks like a winning combo Jan, sounds delicious!

  5. Oh goodness, Jan, seriously, I do believe the aroma has travelled across the ocean. Fabulous blend of flavors! Now, I "fancy" prawns. (Not an easy find in central Pennsylvania, I'm afraid:)

    Thanks for sharing, Jan...

  6. Looks really lovely. Prawns and Chorizo are such a tasty combination!

  7. Looks lovely. Prawns and Chorizo are such a tasty combination!


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