Creamy Prawn and Chorizo Pasta with Garlic and Paprika
Rich, smoky, and packed with flavour – this creamy prawn and chorizo pasta is a quick and satisfying dinner with a spicy kick.
Ingredients
- 150 g raw king prawns peeled and deveined
- 80 g chorizo sliced or chopped
- 150 g pasta penne, fusilli, or tagliatelle
- 2 garlic cloves minced
- 100 ml double cream
- 1 tsp smoked paprika
- ½ lemon juiced
- 1 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley chopped (to serve)
- Chilli flakes optional
Instructions
- Meanwhile, heat olive oil in a non-stick pan like this over medium heat. Add the chorizo and cook for 3–4 minutes until crisp and its oils have released.
- Add the garlic and prawns, season with salt and pepper, and cook for 2–3 minutes until the prawns are pink and just cooked through.
- Lower the heat slightly and stir in the smoked paprika, cream, and lemon juice. Let it simmer gently for 2–3 minutes, stirring occasionally. Add a splash of the reserved pasta water to loosen the sauce if needed.
- Using tongs or a pasta fork like this, toss the cooked pasta into the pan and mix well until coated in the sauce.
- Serve topped with chopped parsley and a pinch of chilli flakes if you like a bit of heat.