This prawn and chorizo pasta is a bold, comforting dish that delivers on both flavour and ease. Juicy prawns are pan-fried until just pink, while the chorizo turns crispy and smoky, releasing its paprika-rich oils into the pan. A splash of cream brings everything together into a silky sauce that clings perfectly to the pasta, with garlic, lemon, and a hint of heat to lift the whole thing.
It’s quick enough for weeknights but feels like something special — especially when served with a glass of chilled white wine and a wedge of crusty bread on the side. If you love creamy pasta with a kick, this one’s a keeper.
If you’re into rich, flavour-packed pasta dishes, you might also like my Chorizo & Roasted Red Pepper Pasta – it’s smoky, creamy, and just as easy to make.
🍴 Tools You’ll Need
Frying pan or sauté pan – A large non-stick pan like this one is ideal for building the sauce and tossing everything together.
Saucepan – For boiling pasta. A medium-sized pot like this will do the job nicely.
Colander – To drain your pasta quickly and easily. A heatproof colander like this one works well.
Tongs or pasta fork – For mixing the pasta evenly through the sauce. Something like this gives you more control.
🍷 Wine Pairing
The rich, smoky sauce and seafood combo pairs beautifully with a chilled Albariño – it’s zesty, fresh, and stands up well to bold flavours. Prefer red? Try a light, juicy Garnacha served slightly chilled for balance.
Browse wine options on Amazon:
Search for Albariño
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Creamy Prawn and Chorizo Pasta with Garlic and Paprika
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.
Top Tips for this Creamy Prawn and Chorizo Pasta
Use raw prawns for the best texture and flavour – they stay juicy and soak up the sauce beautifully.
Crisp the chorizo well before adding anything else – it releases all that smoky, paprika-rich oil that builds the base of the sauce.
Don’t overcook the prawns – they only need a couple of minutes until just pink and tender.
Add the cream after the heat’s lowered to stop it from splitting and keep the sauce silky.
