Creamy Chorizo & Prawn Pasta

Our Creamy Chorizo & Prawn Pasta is so comforting and takes just 15 mins to make. The perfect winter warmer for when you want to indulge but stay on track.

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Cook: 15 MINS

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Bring a large saucepan of salted water to boil and add pasta. Cook until al dente. When draining, reserve pasta water.
Heat olive oil in a separate, deep pan and add chorizo. Cook for 1-2 mins, before adding king prawns and 1/2 tbsp of dried parsley. Cook for 2-3 mins, until chorizo just begins to turn crispy and prawns are pink. Once cooked, remove from pan using a slotted spoons.
dd onion and garlic to pan and cook until onion is soft, stirring regularly, allowing onion to soak up oils left from chorizo. Add tomato puree and stir to combine, cook for 1 min before stirring in single cream. Bring pan to a low simmer, then stir in paprika, chilli flakes and tsp of dried parsley.
Add onion and garlic to pan and cook until onion is soft, stirring regularly, onion allowing to soak up oils left from chorizo. Add tomato puree and stir to combine, cook for 1 min before stirring in single cream. Bring pan to a low simmer, then stir in paprika, chilli flakes and tsp of dried parsley, as well as a ladle of pasta water to create more of a sauce. Add cooked chorizo and prawns, followed by parmesan. Finally stir in cooked pasta and fresh parsley. Taste for seasoning before serving.

Nutritional Info

Per serving:

Cals – 520

Carbs – 56g

Protein – 25g

Fat – 17g

Ingredients

Serves 4

  • 1/2 tbsp of extra virgin olive oil.
  • 100g of chorizo - skin removed, thinly sliced.
  • 200g of king prawns.
  • Dried parsley.
  • 300g of pasta, we used Pennonia Rigati.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - finely chopped.
  • 3 tbsp of tomato puree.
  • 100ml of light single cream.
  • 1/2 tsp of paprika.
  • 1/2 tsp of chilli flakes.
  • 20g of parmesan - grated.
  • A handful of fresh parsley - chopped.

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