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Prawn and Chorizo Pasta A bowl of rigatoni pasta coated in a creamy orange sauce, garnished with shrimp, slices of chorizo, and fresh herbs.

Prawn and Chorizo Pasta

A comforting, indulgent Prawn and Chorizo Pasta loaded with succulent prawns, smoky chorizo, and a rich tomato-cream sauce.
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Course: Main Course
Cuisine: Mediterranean
Keyword: chorizo, comfort food, creamy pasta, shrimp pasta
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 622kcal
Cost: $20

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.
  • 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.
    Sliced chorizo cooking in a black pan, being turned with tongs, sizzling in its own oil.
  • 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.
    Raw shrimp arranged in a black pan being cooked, some already turning pink, with tongs lifting a few.
  • 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.
  • Stir in tomato paste, oregano, and red pepper flakes. Cook for 2–3 minutes until the tomato paste deepens in color and becomes fragrant.
    A close-up of finely chopped shallots and tomato sautéing in a black pan with a wooden spatula.
  • 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.
  • 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.
    Rigatoni pasta, shrimp, and chorizo being mixed in a large pan with creamy sauce being poured in.
  • Serve immediately, garnished with remaining basil and extra Parmesan if desired.

Notes

Store cooled pasta in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of cream or pasta water for best texture. Top with extra Parmesan and basil to revive flavors.

Nutrition

Serving: 1Serving | Calories: 622kcal (31%) | Carbohydrates: 62g (21%) | Protein: 34g (68%) | Fat: 26g (40%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 162mg (54%) | Sodium: 820mg (36%) | Potassium: 415mg (12%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 980IU (20%) | Vitamin C: 2mg (2%) | Calcium: 283mg (28%) | Iron: 2mg (11%)
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