Prawn & Chorizo Pasta

Cooking with Rich

2020-06-10T12:18:00+00:00

Categories: SeafoodMeatPastaItalianPrawns

You might have noticed that I love cooking pasta dishes, I also love prawns and chorizo, the combination is stupidly tasty. If you ever find me in a tapas bar, I will undoubtedly have garlic prawns and chorizo in some form sitting in front of me. So any dish combining the two and adding pasta can only be a gift from a higher power.

This particular pasta dish is relatively easy, and a mash up of a number of recipes I found. Some have chilli, some don't, all include tomato and some add tomato paste, others include passata (a simple tomato sauce). The type of pasta is totally your choice. In this version I use linguine, however fettuccini, pappardelle, spaghetti or penne all work just just as well.

The basics are common, prawns (shrimp), chorizo, onions, garlic, tomato and pasta. The rest can be played with. Parsley or basil work, throw in a little thyme, oregano or rosemary, no problem. Swap vodka for the wine ... you'd be surprised. More chilli or less chilli - your call. This is an easy meal, simple flavours and quick to make. Have some fun with it and I am sure you will love it as my family does.

I have no history for this particular dish other than my personal love of pasta, garlic, prawns and chorizo, vaguely Italian with a Spanish twist - so have a go.

Prawn & Chorizo Pasta

Preparation: 10 mins | Cooking: 15 mins | Serves: 4 adults

Ingredients

400g prawns, uncooked, peeled and deveined.
2 medium chorizo sausages, sliced to coin size
400g of linguine (or pasta or your choice)
1 medium onion, chopped
3 garlic cloves, finely chopped
3 tomatoes, medium sized and roughly chopped
2 tbs tomato paste
½ cup of white wine
1 chilli, chopped (seeds in or out, it's your call)
1 tsp paprika
2-3 tbs parsley, finely chopped
1-2 tbs basil, roughly torn
2 tbs of lemon juice
a little lemon zest
a little butter
a little olive oil
salt & pepper

Method

In a large pot, boil water with 1-2 tbs of salt and cook your pasta of choice.
Heat a little olive oil in a heavy based pan and fry the chorizo until it looks cooked with some nice brown bits, about 5 mins. Remove and set aside.
In the same pan, add a little butter and a little more olive oil, add in the onion and garlic, sauté until onion starts to become translucent.
Add the tomatoes, wine, paprika, lemon zest, half the lemon juice and cook for 5 mins until tomatoes start to soften.
Add prawns and stir to mix, and add the basil and half the parsley. Stir and simmer until prawns are almost cooked (they will turn opaque).
Add back the chorizo and stir back in.
By this time your pasta should be ready (cooked to al dente). Drain and throw your pasta in with the prawn and chorizo sauce and carefully combine over the heat for 1-2 mins only.
Serve up on plates or serve in a bowl to share, adding a little extra lemon juice and garnish and a little more parsley - for the show.

Tips & Alternatives

There is a 'rule of thumb' you shouldn't add parmesan to seafood pasta ... ignore it, it is not a 'law' - do or do not - I love it and for this dish it works just fine for me.
Chorizo is perfect for the dish, but feel free to swap with another preferred sausage. Just make sure it is cooked or cured to eat before adding.
The type of pasta you use is up to you.
You can use lime to replace the lemon.
There are recipes that add capers or mushrooms, don't be afraid to try.
For pasta dishes like this I use a heavy wok shaped pan rather than a traditional flat pan. Helps to keep things centred as well as keeping things in the pan :-)

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