Go Back
Print

Prawn and Chorizo Pasta

Indulge in the ultimate tasty comfort food with this prawn and chorizo pasta recipe. Succulent prawns and crispy chorizo blend with al dente penne pasta, coated in a luscious tomato sauce infused with smoky paprika and zesty lemon juice, resulting in a delicious weeknight dairy free meal.
Course Main Course
Cuisine Australian
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 4 servings
Calories 598kcal
Author Sally

Ingredients

  • 300 grams penne pasta
  • 1-2 tablespoons olive oil
  • 250 grams chorizo sliced
  • 1 red onion finely diced
  • 4-5 garlic cloves crushed
  • ½-1 teaspoon red chilli flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 250 grams raw prawns peeled
  • 2 cups passata
  • juice of 1 lemon
  • salt and pepper to taste
  • fresh parsley chopped (for serving)

Instructions

  • Bring a large pot of salted water to the boil. Cook the penne according to packet instructions until al dente. Before draining, reserve about ¼ cup of the cooking water. Set the pasta aside.
  • In a large frying pan or heavy-based pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until crispy, stirring occasionally. Remove the chorizo from the pan and set aside, leaving the oil behind.
  • In the same pan, add the diced red onion. Cook, stirring regularly, until softened and translucent.
  • Add the garlic, red chilli flakes, oregano, and smoked paprika. Stir well and cook for 1–2 minutes until fragrant.
  • Add the peeled prawns and cook for 2–3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
  • Pour in the passata and season with salt and pepper. Return the chorizo to the pan, stir well, and simmer for 3–5 minutes.
  • Add the cooked penne and a splash of the reserved pasta water, tossing to coat everything evenly in the sauce. Squeeze over the lemon juice and stir through.
  • Remove from heat, garnish with chopped parsley, and serve while hot.

Video

Notes

Chilli: This pasta is spicy if the full 1 teaspoon of chilli flakes are used. Use ½ teaspoon of chilli flakes for a milder spice level, or you can omit all together.

Nutrition

Calories: 598kcal | Carbohydrates: 72g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 404mg | Potassium: 860mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1369IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 5mg
QR Code linking back to recipe