Prawn and Chorizo Pasta

Ingredients

• 150 gChorizo (or your choice of sausage)
• 150 gPrawns
• 150 gSpaghetti
• to tasteSalt
• to tasteBlack pepper
• 2.5 ml (½ tsp)Smoked paprika (or paprika)
• 3–4 clovesGarlic, finely chopped
• 30–45 ml (2–3 tbsp)Olive oil
• 15–30 ml (1–2 tbsp), or to tasteLemon juice
• to tasteParmesan, freshly grated
• to tasteParsley, finely chopped

Instructions

1. 1

   Cook the spaghetti

   Bring a large pot of salted water to the boil and cook the spaghetti according to the packet instructions. Before draining, reserve 240 ml (1 cup) of the pasta water.

2. 2

   Prepare the toppings

   While the spaghetti cooks, prepare the prawns and chorizo.

3. 3

   Fry the chorizo

   Heat a pan over a medium heat and add a drizzle of olive oil. Fry the chorizo for 1–2 minutes, then lift it out and set it aside.

4. 4

   Cook the prawns

   Add the prawns to the oil left in the pan. When they turn pink, turn them over and stir in the chopped garlic. Season with salt, pepper and smoked paprika, then mix well.

5. 5

   Add the pasta

   Return the chorizo to the pan and add the drained spaghetti. Season with salt and pepper to taste.

6. 6

   Loosen the sauce

   Pour in 120 ml (½ cup) of the reserved pasta water, adding more if needed.

7. 7

   Toss everything

   Toss until the ingredients are evenly combined and no loose water remains in the pan.

8. 8

   Finish with lemon

   Turn off the heat, squeeze in fresh lemon juice and scatter over the chopped parsley.

9. 9

   Garnish and serve

   Divide the pasta between serving plates and, if desired, finish with freshly grated Parmesan and more parsley.

What is prawn and chorizo pasta?

This is a quick pasta dish that brings together prawns, Spanish-style chorizo and spaghetti, finished with garlic, paprika and lemon. Although the recipe is presented as an English-style dinner, its smoky sausage and paprika draw on familiar Spanish flavours.

Chorizo seasons the pan as it cooks, while pasta water helps coat the strands with the savoury, garlicky juices. Lemon and parsley add a fresh finish to balance the rich, smoky ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 577 calories, 37g protein, 58g carbs, 20g fat.

The spaghetti supplies most of the carbohydrates, while the chorizo and olive oil contribute much of the fat; the prawns provide a substantial share of the protein. Serve with a green salad or vegetables for a fresh, fibre-rich side.

Choosing the ingredients

Chorizo: Use a sausage that can be sliced or cut into small pieces and browned briefly. It releases flavourful oil as it cooks; if using a different sausage, the result will be less smoky, so paprika helps retain that character.

Prawns: Use peeled prawns for the quickest preparation. If they are frozen, thaw and drain them first so excess water does not dilute the pan juices.

Pasta: Spaghetti is specified, but the important thing is to cook it until just tender and save some of its cooking water before draining.

Cook the components in stages

Chorizo first: A short fry in the oiled pan lets it brown and flavour the cooking fat. Set it aside so it does not keep cooking while the prawns are added.

Prawns next: Add them to the same pan, then turn them when they begin to turn pink. Stir in the garlic and seasonings after turning, so the garlic has time to release its aroma without needing a long fry.

Use pasta water to bring it together

Reserve the water before draining the spaghetti; it is easier to save it while the pot is still full. Start with the stated 120 ml and add more only if the pasta needs help moving around the pan.

Keep tossing until the water is no longer pooling. The aim is a light coating on the pasta rather than a separate watery sauce.

Check the texture and timing

Spaghetti: Follow the packet timing and taste a strand near the end; it should be tender but still hold its shape. Drain it promptly so it does not continue softening in the pot.

Prawns: Look for a pink, opaque appearance and turn them once. They cook quickly, so add the pasta and chorizo as soon as they are ready rather than leaving them in the pan.

Finish and serve

Add the lemon juice after turning off the heat to keep its flavour bright. Fresh parsley and Parmesan are optional finishing touches; scatter them over the plates just before serving.

Serve it on its own or alongside a crisp green salad or lightly dressed vegetables. Those sides bring freshness without competing with the smoky pasta.

Recipe notes & tips

• Reserve the pasta water before draining the spaghetti.
• Cut the chorizo into evenly sized pieces so it browns at a similar rate.
• Use medium heat for the chorizo and prawns to avoid scorching the garlic.
• Add the pasta water gradually, starting with 120 ml.
• Taste before adding extra salt, as chorizo and Parmesan can both be salty.
• Add lemon and parsley after turning off the heat for a fresher finish.

Variations

• Use another sausage: Choose a sausage you enjoy, bearing in mind the dish will be less smoky without chorizo.
• Change the pasta: Swap spaghetti for another pasta shape and cook it according to its packet instructions.
• Adjust the paprika: Use ordinary paprika instead of smoked paprika for a milder smoky flavour.
• Add vegetables: Stir in a handful of spinach near the end and let it wilt in the hot pasta.
• Make it more lemony: Add extra lemon juice to taste just before serving.
• Skip the Parmesan: Leave it off for a finish that lets the lemon, parsley and chorizo stand out.

Common mistakes to avoid

• Forgetting the pasta water: Save some before draining so you can loosen and coat the pasta.
• Overcooking the prawns: Turn them when they turn pink and move on to the next step promptly.
• Burning the garlic: Add it after turning the prawns and keep the pan moving.
• Adding all the pasta water at once: Start with 120 ml and add more only if the pasta needs it.
• Leaving the pasta in the pot: Drain it when just tender so it does not continue cooking.
• Oversalting the dish: Season gradually and taste before adding more, especially if finishing with Parmesan.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan with a small splash of water, just until hot; avoid prolonged heating, which can make the prawns tough.

Frequently asked questions