If a creamy pasta dish that is packed with flavours, and is on the table in 20 minutes is your thing then you have come to the right place! This prawn and chorizo pasta dish is a new weekly addition to the house. To make it even better you can pick up all these ingredients pretty easily at your grocery store too 😉
sponsored by De iuliis Wines, Hunter Valley
Why I LOVE This Recipe
- only 7 simple ingredients
- takes 20 minutes to make
- FRICKIN' delicious!
- my kid LOVES it
- perfect TV comfort food and/or good enough for when friends come over too
It's quite the list for this delicious creamy prawn and chorizo pasta so all I can say is keep scrolling (not too fast) and get the ingredients ready for a party in your mouth!
The absolute best thing about my delicious prawn and chorizo pasta (aside from it taking only 20 minutes) is I picked up every ingredient down at the local grocery store
- prawns - get shelled ones to make your life a little easier
- chorizo - I used fresh chorizo sausage but you can substitute any other pork sausage if you can't get any and add in (garlic, smoked paprika and maybe a little chilli flakes too)
- coriander - if you ain't a fan then chopped parsley will work too
- cream - double/thick cream is the go here
- piquillo peppers - a slightly sweet capsicum that is popular in pain. Find these in jars in the aisle where vinegar, pickles and mayonnaise are
- garlic - 2 cloves were good enough for me but go wild if you want
- pasta - I used rigatoni but you do you if you prefer a different type!
As you can see nothing out of the ordinary here so head off to the shops ASAP and you can enjoy my delicious prawn and chorizo pasta tonight.
How To Make Prawn and Chorizo Pasta
The best part, well 2nd best after eating it obviously is the making of it. Simple is the word - did I mention that? Follow these easy instructions and you too can feast on this tasty prawn and chorizo pasta
- Gather your ingredients - I can't stress it enough, especially when making something for the 1st time. Get all your ingredients out and prepared before you start
- Place the water on to boil for the pasta - add plenty of salt!
- Chop the prawns finely, dice the piquillo, crush the garlic and remove the chorizo from its casing *see tip below*
- Fry the chorizo in a little oil for 3-4 minutes, breaking it up as you do
- Add piquillo peppers and garlic and cook for 1 minute
- Add chopped prawns and cook for a further minute
- Next, add the cream - I like to add it in 2 batches so that it gets up to temp quicker and also thickens faster then
- Once the pasta is cooked add the pasta along with a little pasta water, toss to combine and finish with coriander
TOP TIP - if you can't get fresh chorizo sausage then use any pork sausage and add smoked paprika, garlic and some chilli flakes. Alternatively, if you have more firm chorizo I recommend blitzing it in a food processor to make a 'crumb'
Now then, you didn't think I wasn't going to add a little pairing in, did you? This delicious bowl of creamy prawn and chorizo pasta was washed down with an excellent Pecorino from De iuliis wines!
This wine is part of their "special release", what this means is you can only get it via the cellar door or as a wine club member. Both of which are WELL WORTH doing.
Pecorino is like the cheese, Italian. It hails from the Abruzzo region (where Mike's family immigrated from) and De iuliis were the first to plant the grape in the Hunter Valley. The wine itself is a 'drink now' wine - which in my opinion is great. I love having aged wines in the cellar but jeez is it nice knowing you can just crack into a bottle of wine as soon as you get it knowing it'll be drinking really well.
Herbaceous on the nose with delicious floral and stone fruit characteristics too. It's got bright acidity, it's fresh and my glass is finished already so looks like they are doing something right 😉
Alternative Pasta Recipes
Inspired by my prawn and chorizo pasta and need more bowls of comfort in your life? Well, check these alternative ideas that are on my site too!
- chilli crab linguine
- beef cheek ragu
- spaghetti, smoked tomatoes & anchovy dressing
- vegetable bolognese
These are some delicious alternatives to my prawn and chorizo pasta that we often eat at home
Happy Cooking & Happy Eating Friends!!
- 3 chorizo sausages
- 12 prawn cutlets
- 2 cloves garlic crushed
- 50 g piquillo peppers
- 400 ml cream
- 3 tbsp chopped coriander
- 350-400 g rigatoni pasta
- Chef Knives
- Chopping board
- Sauce pan
- frying pan
- Tongs/wooden spoon
- measuring/weighing utensils
- Put the pasta water on to boil
- Finely chop the prawn cutlets
- Dice the piquillo peppers
- Remove sausage from the casing
- Fry the sausage in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
- Add piquillo & garlic and cook for a further minute
- Add prawns and cook for a minute
- Add cream and simmer – I add it in stages so that it comes to a simmer quicker and also thickens quicker too
- Add cooked pasta and some pasta water, toss to combine and finish with coriander
- I used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
- adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker which helps to not overcook the prawns
- chopped parsley will also work with instead of coriander
- substitute piquillo peppers for corn or spring onions if you can’t get hold of them!
Wow! looks so delicious, and the instructions are easy to follow.
I do love prawns but not pasta 🙂 I guess you could have this with rice maybe ...