This prawn and chorizo pasta brings smoky Spanish sausage together with tender prawns in a silky tomato-cream sauce that clings to every piece of rigatoni. The chorizo releases those gorgeous red oils into the pan, the garlic turns golden and fragrant, and somehow you've got a restaurant-worthy bowl of pasta on your table in half an hour. I first made this on a Tuesday night when I was craving something indulgent but didn't want to spend an hour in the kitchen, and it's been my go-to weeknight dinner ever since.
If you're looking for more quick comfort meals, try my Best Saucy Ramen Noodles Recipe for another speedy option, or check out these Easy Grilled Pineapple Shrimp Skewers and Best Ginger Miso Brothy Soup Recipe or a Misolighter seafood dinner. For cozy nights, browse through my collection of dinner recipes that come together fast.
Why You'll Love This Prawn And Chorizo Pasta
Quick and impressive. Thirty minutes from start to finish, and it tastes like you've been cooking all day.
Balanced flavors. The smoky chorizo, sweet prawns, tangy tomato, and creamy cheese all work together without one overpowering the others.
Flexible spice level. Use the full half teaspoon of red pepper flakes if you like heat, or cut it down to a quarter teaspoon for something milder.
Minimal cleanup. One pot for pasta, one skillet for everything else.
Family-approved. Even picky eaters love this because the sauce is creamy and familiar, and the prawns feel like a treat.
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Ingredients For Prawn And Chorizo Pasta
Here's everything you need to make this creamy, satisfying pasta dish.
See Recipe Card Below This Post For Ingredient Quantities
Pasta & Proteins
- Rigatoni or penne : The ridged tubes catch the sauce beautifully and give you a satisfying bite in every forkful.
- Spanish chorizo : This is the cured, firm chorizo you slice like salami, not the soft Mexican kind. It releases flavorful oils and adds smokiness.
- Prawns : They cook quickly and stay tender if you don't overcook them. Frozen prawns work great if you thaw them first.
- Oregano for prawns : Just a light seasoning while the prawns cook.
- Extra virgin olive oil : Helps the chorizo render without sticking.
Aromatics & Sauce Base
- Shallot : Milder and slightly sweeter than onion, it adds depth without overwhelming the sauce.
- Garlic cloves : The backbone of the flavor. Don't skip this.
- Oregano for sauce : Brings a Mediterranean warmth to the tomato base.
- Red pepper flakes : Adds a gentle kick that builds as you eat.
- Tomato paste : Caramelizing this creates a rich, concentrated tomato flavor that's miles better than using canned sauce.
- Heavy cream : Makes the sauce velvety and rich without being too heavy.
- Chicken stock : Thins the sauce and adds savory depth.
- Reserved pasta water : The starchy water helps the sauce cling to the pasta and adjusts the consistency perfectly.
Cheese & Herbs
- Parmigiano Reggiano : Melts into the sauce and adds nutty, salty richness. Pre-grated won't melt as smoothly.
- Fresh basil : Brightens the whole dish with a fresh, sweet finish.
Seasoning
- Salt: Essential for balancing all the flavors and seasoning the pasta water.
How To Make Prawn And Chorizo Pasta
This comes together in one skillet after you cook the Prawn And Chorizo Pasta, so it's faster than it looks.
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook for 2 minutes less than the package directions say for al dente. Before draining, scoop out 1.5 cups of the starchy pasta water and set it aside. Drain the pasta in a colander.
Prep your ingredients: While the Prawn And Chorizo Pasta cooks, dice the shallot into small pieces, slice the chorizo into thin coins, and chop the basil. Getting everything ready now makes the cooking go smoothly.
Cook the chorizo: Heat the olive oil in a large skillet over medium heat. Add the chorizo slices in a single layer and let them cook for 2 to 3 minutes per side until the edges turn slightly crisp and the oils start releasing. The chorizo should be golden and smell incredible. Remove the slices to a plate.
Cook the prawns: In the same skillet with all those flavorful chorizo oils, add the prawns. Cook them for 30 seconds on each side until they just start to turn pink. Sprinkle with the ½ teaspoon oregano and a small pinch of salt. They'll finish cooking later, so don't overdo it now. Remove them to the plate with the chorizo.
Sauté the aromatics: If the pan looks dry, add a small splash of olive oil. Toss in the diced shallot and cook for 2 to 3 minutes, stirring occasionally, until it softens and turns translucent. Add the minced garlic and cook for just 30 seconds until it smells fragrant and toasty.
Make the sauce base: Stir in the tomato paste, the remaining 1 teaspoon oregano, and the red pepper flakes. Cook this mixture for 2 to 3 minutes, stirring often, until the tomato paste darkens to a deep brick red and starts to caramelize on the bottom of the pan. This is where the magic happens.
Add the liquids: Pour in the chicken stock and heavy cream. Use a wooden spoon to scrape up any browned bits from the pan. Let the sauce simmer uncovered for a few minutes until it thickens slightly and the flavors meld together.
Stir in the cheese: Lower the heat to medium-low and gradually mix in the grated Parmigiano Reggiano, stirring constantly until it's fully melted and the sauce looks smooth and creamy.
Combine everything: Add the cooked pasta, prawns, and chorizo back into the skillet. Toss everything together with 2 tablespoons of the chopped basil and more cheese if you want it extra rich. Pour in the reserved pasta water a little at a time, stirring as you go, until the sauce reaches a creamy consistency that coats the pasta without being soupy.
Serve hot: Transfer to serving bowls and sprinkle with the remaining tablespoon of fresh basil. Serve immediately while it's still steaming.
Substitutions and Swaps
No prawns? Use large shrimp, scallops, or even chunks of firm white fish like cod.
Can't find Spanish chorizo? Try andouille sausage or Italian sausage for a different but still delicious smoky flavor.
Dairy-free option? Swap the heavy cream for full-fat coconut cream and use nutritional yeast instead of Parmigiano Reggiano. The flavor will be different but still tasty.
Gluten-free? Use your favorite gluten-free pasta and cook it according to the package directions.
Different pasta shapes? Penne, fusilli, or even spaghetti work well. Just pick something that holds sauce nicely.
No fresh basil? Use parsley or a teaspoon of dried Italian seasoning stirred in at the end.
Equipment For Prawn And Chorizo Pasta
You don't need any fancy tools for this Prawn And Chorizo Pasta. Here's what to have ready:
Large pot: For boiling the Prawn And Chorizo Pasta with plenty of room to move around.
Large skillet or sauté pan: Big enough to hold all the Prawn And Chorizo Pasta and sauce without crowding. A 12-inch pan works perfectly.
Chef's knife and cutting board: For dicing shallots, mincing garlic, and chopping basil.
Measuring cups and spoons: To keep your ingredient ratios on track.
Wooden spoon or spatula: For stirring and scraping up those flavorful browned bits.
Grater: For fresh Parmigiano Reggiano that melts beautifully into the sauce.
Colander: To drain the pasta quickly once it's done.
Storage and Reheating
To store leftovers: Let the Prawn And Chorizo Pasta cool completely to room temperature, then transfer it to an airtight container. It'll keep in the refrigerator for up to 3 days.
To reheat on the stovetop: Warm the Prawn And Chorizo Pasta gently in a skillet over medium-low heat. Add a splash of heavy cream, chicken stock, or reserved pasta water to loosen the sauce and bring back that creamy texture. Stir frequently so it heats evenly and doesn't dry out.
To reheat in the microwave: Place a portion in a microwave-safe bowl and heat in 30-second intervals, stirring between each one. Add a tablespoon or two of liquid to refresh the sauce.
Pro tip: Sprinkle some extra grated Parmigiano Reggiano or torn fresh basil on top just before serving to revive the flavors and make the leftovers taste fresh again.
Expert Tips
Don't skip the pasta water. That starchy water is what makes the sauce silky and helps it cling to every piece of pasta instead of pooling at the bottom of the bowl.
Use Spanish chorizo, not Mexican. Spanish chorizo is cured and firm, so you can slice it. Mexican chorizo is raw and crumbly, which won't work here.
Watch the prawns closely. They go from perfectly tender to rubbery fast. If they curl into tight C-shapes and look opaque, they're done.
Caramelize that tomato paste. Don't rush this step. Cooking the tomato paste until it darkens and smells sweet and concentrated makes a huge difference in the final flavor.
Adjust the heat level. If you're cooking for kids or anyone sensitive to spice, start with ¼ teaspoon red pepper flakes. You can always add more at the table.
Grate your own cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
FAQ
How can I store leftovers of this Prawn And Chorizo Pasta?
Cool the Prawn And Chorizo Pasta completely and store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or pasta water to bring back the creamy consistency. Fresh basil and extra cheese on top make leftovers taste like new.
Is this prawn and chorizo pasta spicy?
It has a gentle warmth from the red pepper flakes and the Prawn And Chorizo Pasta, but it's not aggressively spicy. If you want it milder, use ¼ teaspoon red pepper flakes instead of ½. If you love heat, feel free to add more at the end.
What can I serve with this Prawn And Chorizo Pasta?
A simple green salad with lemon dressing, garlic bread for mopping up the sauce, or roasted vegetables like asparagus or zucchini all work beautifully. Keep the sides light since the pasta is rich and creamy.
Can I make this dairy-free?
Yes, substitute the heavy cream with full-fat coconut cream and replace the Parmigiano Reggiano with nutritional yeast or a dairy-free cheese that melts well. The flavor will shift a bit, but it'll still be delicious and creamy.
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Prawn and Chorizo Pasta
Ingredients
- 16 oz rigatoni or penne dried pasta of choice
- 7 oz Spanish chorizo sliced into thin coins
- 1 lb prawns or shrimp peeled, deveined
- ½ teaspoon oregano for seasoning prawns
- 1 teaspoon extra virgin olive oil for sautéing
- 1 small shallot finely diced
- 2 garlic cloves minced
- 1 teaspoon oregano for sauce
- ½ teaspoon red pepper flakes optional, reduce to ¼ teaspoon for less heat
- 2.5 tablespoons tomato paste concentrated
- ¾ cup heavy cream for richness
- 1 cup chicken stock low sodium preferred
- 1.5 –2 cups reserved pasta water from cooked pasta
- 1 cup freshly grated Parmigiano-Reggiano plus extra for serving
- Salt to taste for seasoning
- 3 tablespoons fresh basil 2 tablespoons for sauce, 1 tablespoon for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until about 2 minutes shy of al dente. Reserve 1.5 cups of pasta water, then drain.
- While pasta cooks, dice the shallot and slice chorizo into thin rounds.
- Chop the basil and set aside for later.
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Heat olive oil in a large skillet over medium heat. Add chorizo and cook for 2–3 minutes per side until slightly crisp. Remove and set aside.
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In the same skillet, add prawns and cook for 1–2 minutes per side until pink and opaque. Sprinkle with ½ teaspoon oregano and a pinch of salt.
- Add a little more olive oil if needed, then sauté shallots for 2–3 minutes until soft. Add garlic and cook an additional 30 seconds.
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Stir in tomato paste, oregano, and red pepper flakes. Cook for 2–3 minutes until the tomato paste deepens in color and becomes fragrant.
- Pour in chicken stock and heavy cream, then simmer uncovered for 3–4 minutes until slightly thickened.
- Lower the heat and stir in grated Parmigiano-Reggiano until fully combined and smooth.
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Return pasta, prawns, and chorizo to the skillet. Toss gently to coat in the sauce, adding reserved pasta water gradually to achieve a creamy consistency. Sprinkle with 1 tablespoon chopped basil and adjust seasoning with salt as needed.
- Serve immediately, garnished with remaining basil and extra Parmesan if desired.
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