/Prawn and Chorizo Pasta

Prawn and Chorizo Pasta

This week is really starting to feel like an exercise in simplicity and cooking really lovely food from very few ingredients. Tonight’s Prawn and Chorizo Pasta is no exception, containing as it does just 7 ingredients – most of which are store cupboard staples. Well, if you don’t include the slight flourish brought by a sprinkling of Gremolata to bring a fresh, zesty hint to proceedings.

The main flavours in this dish are very much Spanish – dominated as they are by the deep smokey flavour of the chorizo offset by the sharp citrus punch from the lemon zest. The prawns certainly aren’t overshadowed by either of these flavours and adding them just before everything gets tossed through the pasta ensures their sweetness comes through. 

Something tells me that I’m still not quite ready to return to the depths of a British winter just yet (cold and grey as it is) and still feel like I should be sitting on a beach in the sunshine. Ah well if I can’t be there physically, I can always pretend to be there in spirit…

Prawn and Chorizo Pasta

All of the flavours of Spain brought in a single dish, with sweet prawns, zesty lemon and deep, smokey paprika. It's summer in a bowl.

Course Main Course
Cuisine Fish & Seafood, Pork, Rice, Pasta & Grains
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author scottsilverthorn


  • 100 g Chorizo cut into small cubes
  • 1 tbsp Tomato Puree
  • 1 Lemon juiced and zested
  • 100 g Cherry Tomatoes halved
  • 200 g Raw King Prawns deveined and tails removed
  • 150 g Pasta use your preferred variety
  • 2 tbsp Gremolata see my recipe for that!


  1. Heat a large frying pan over a medium heat. Add the chorizo and cook for 10 minutes or so, until it is going crisp and has started to release it's paprika-rich oil.

  2. Add the tomato puree, lemon juice and chopped cherry tomatoes to the chorizo and cook for a further 5 minutes until the tomatoes have softened and a thick sauce has developed.

  3. Meanwhile, bring a large pan of water to the boil and cook the pasta according the pack instructions. When cooked, drain (remembering to keep a small amount of cooking liquid to one side) and keep warm.

  4. Whilst the pasta is cooking add the prawns to the chorizo mixture and coat well with the sauce. Stir occasionally until they're cooked through.

  5. Add a small amount of the pasta cooking water to the pan and mix with the other ingredients, before adding the pasta and mixing well.

  6. Serve immediately, sprinkled with the optional gremolata.