Quick and easy prawn (shrimp) and pasta recipe with sun-dried tomatoes and chilli - perfect for a delicious, fuss-free midweek dinner.
I saw a very similar dish in the food hall at Marks and Spencer and loved the idea, so of course, I had a go at making it myself, and it turned out brilliantly.
The flavour of this dish is incredible, and it’s such a quick and easy dinner that takes hardly any effort. If you’re not a fan of prawns, you might want to give my Pasta and Chicken recipe a try.
Chorizo
Don't forget to remove the skin from the chorizo ring, as it really is indigestible and should always be removed.
Prawns / Shrimp
Prawns are a great source of high-quality protein and provide some of the most important vitamins and minerals that make up a healthy diet.
Prawns are surprisingly low in calories and are made up of healthy cholesterol.
Ingredients in this recipe
- Pasta - I used linguine
- Olive oil
- Chorizo
- Onion
- Garlic
- Red chilli
- Dried chilli flakes
- Sun-dried tomatoes
- Raw King prawns (shrimp in the US)
- Parsley
- Cooked peas
- Salt and pepper to season
Why should you try it?
- It's ready in just 20 minutes!
- A great dish for a special occasion
- Easy to adapt - you could swap the prawns for chicken
- High in protein
What is the Best Pasta to use
I used linguine, but spaghetti works just as well. I'd steer clear of pasta shapes since the prawns and chorizo are chunky; I just think it looks much better without them.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Prawn and Chorizo Pasta Recipe
You can replace the prawns with thinly sliced chicken; just be sure it's cooked through.
Ingredients
- dried linguine pasta - enough for two
- extra virgin olive oil
- ½ a chorizo ring - 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 per packet instructions - some chopped, some halved
- a good handful of raw King prawns (shrimp in the US)
- a small handful of parsley - chopped
- a handful of cooked peas
- salt and pepper to season
Instructions
- Bring a large saucepan of salted water to a boil and cook the linguine according to the packet instructions until it's al dente.
- Meanwhile, heat a small amount of olive oil in a large frying pan. Add the sliced chorizo and gently fry, stirring occasionally, until it starts to crisp.
- Remove and set aside without washing the pan. Pour off any excess oil, but save it for adding back to the dish later.
- Next, drizzle a bit of olive oil into the pan and toss in the onions, garlic, chopped chilli, a pinch of chilli flakes, and sun-dried tomatoes.
- Stir gently while cooking until everything softens beautifully. Increase the heat slightly, then return the cooked chorizo to the pan to heat through, adding a pinch of black pepper for seasoning.
- Throw in the raw prawns and cook until they turn pink.
- Drain the linguine thoroughly, then toss the parsley and linguine into the frying pan, stirring everything together well.
- Now it's time to add in the cooked peas and pour in the reserved vibrant orange oil from frying the chorizo - it will coat everything beautifully and infuse the dish with a delicious paprika flavour.
- Give it a try, and only add salt if you feel it's necessary and serve immediately.
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Jan