Picture this: It’s been a long day, and all you want is a plate of something warm, comforting, and packed with flavor. Enter this prawn and chorizo pasta well, sort of! We’ve ditched the chorizo for a pork-free twist that’s just as smoky and delicious, thanks to a clever sprinkle of spices.
In just 30 minutes, you’ll be twirling your fork through a creamy, seafood-packed pasta dish that feels like a hug in every bite. Whether you’re a busy parent, a seafood lover, or just craving a simple prawn pasta with a kick, this recipe’s got your back. At All Foods Recipe, we’re all about easy, tasty dinners, and this prawn linguine riff delivers big time.
Ready to whip up a bowl of smoky bliss that’ll have everyone asking for seconds? Let’s get cooking!
Table of Contents
Why You’ll Love This Recipe
Let’s be real some nights, you just need a dinner that hits all the right spots without a ton of fuss. This prawn and chorizo pasta (minus the chorizo, of course!) is that recipe. Here’s why this is bound to be your next favorite:
First, it’s fast. In 30 minutes, you’ve got a steaming bowl of creamy prawn pasta that tastes like you spent hours in the kitchen. Second, it’s packed with flavor. Smoked paprika and a pinch of chili flakes step in for chorizo, giving you that smoky, spicy kick you crave no pork required. Third, it’s versatile. Whether you’re cooking for picky eaters or a dinner party, this simple prawn pasta adapts like a dream swap the linguine, tweak the heat, make it yours.
But the real magic? That moment when you take your first bite and the juicy prawns mingle with the luscious sauce. It’s comfort food with a seafood twist, and trust me, it’s pure joy on a plate. If you’re after an easy weeknight win or a dish to impress, this prawn and chorizo pasta riff delivers every time.
Ingredients
Ready to whip up a smoky, creamy prawn and chorizo pasta without the chorizo? Here’s everything you’ll need to create this seafood stunner. I’ve included notes on why each ingredient matters and swaps if you’re missing something because cooking should be fun, not stressful!
- 300g linguine
- Why: The long, slender strands hold onto that creamy sauce like a dream.
- Purpose: It’s the hearty base of this prawn linguine dish, soaking up all the smoky goodness.
- Swap: Try spaghetti, penne, or even gluten-free pasta if you’re keeping it wheat-free.
- 200g raw prawns, peeled and deveined
- Why: These little gems bring a sweet, tender bite that’s pure seafood magic.
- Purpose: The star of our prawn and chorizo pasta riff juicy and packed with protein.
- Swap: Frozen prawns work too (thaw them first), or sub shrimp if that’s what you’ve got.
- 1 tbsp olive oil
- Why: A silky base to sauté and build flavor.
- Purpose: Keeps everything cooking smoothly without overpowering the dish.
- Swap: Avocado oil or a dab of butter for a richer vibe.
- 1 small onion, finely chopped
- Why: Adds a subtle sweetness to balance the spice.
- Purpose: The flavor foundation for this simple prawn pasta.
- Swap: Shallots or a pinch of onion powder in a pinch.
- 2 garlic cloves, minced
- Why: That warm, aromatic punch ties everything together.
- Purpose: Elevates the sauce with a savory depth.
- Swap: Garlic powder (1/2 tsp) if you’re out of fresh cloves.
- 200ml crème fraîche
- Why: Brings the luscious, velvety texture we love in creamy prawn pasta.
- Purpose: Makes the sauce rich without being too heavy.
- Swap: Heavy cream, Greek yogurt, or a dairy-free alternative like coconut cream.
- 400g canned chopped tomatoes
- Why: A tangy, robust base that pairs perfectly with prawns.
- Purpose: Creates a saucy backbone with a hint of acidity.
- Swap: Fresh diced tomatoes or a jar of marinara if you’re out of cans.
- 2 tsp smoked paprika
- Why: The secret weapon! It mimics chorizo’s smoky flair without the pork.
- Purpose: Gives this dish its bold, prawn and chorizo pasta-style soul.
- Swap: Regular paprika with a dash of cumin for a similar vibe.
- 1/2 tsp chili flakes
- Why: A little heat to keep things exciting.
- Purpose: Adds that spicy kick chorizo fans will recognize.
- Swap: Fresh chili, cayenne, or skip it for a milder take.
- Salt and pepper, to taste
- Why: Brings all the flavors into harmony.
- Purpose: Seasons the dish to perfection.
- Swap: Sea salt or a low-sodium option if you’re watching intake.
- Fresh parsley, chopped (for garnish)
- Why: A pop of color and a fresh, herby finish.
- Purpose: Makes your plate look (and taste) restaurant-worthy.
- Swap: Basil or a sprinkle of dried herbs.
- Optional: grated Parmesan
- Why: A cheesy bonus for extra yum.
- Purpose: Adds a nutty, salty layer if you’re feeling indulgent.
- Swap: Nutritional yeast for a dairy-free twist.
Grab these goodies, and you’re set for a prawn and chorizo pasta experience that’s smoky, creamy, and oh-so-satisfying no chorizo required! Check out more ingredient ideas at All Foods Recipe.
Step-by-Step Instructions
Cooking this smoky, chorizo-free prawn and chorizo pasta is as easy as it is delicious. Follow these steps, and you’ll have a creamy, seafood-packed dinner on the table in no time. Let’s make some magic happen!
- Cook the Pasta
- Boil a large pot of salted water until it reaches a rapid boil. Toss in 300g of linguine and cook until al dente (check the package usually 8–10 minutes). Drain, but save about 100ml of that starchy pasta water it’s liquid gold for the sauce. Set the pasta aside.
- Expert Tip: Don’t rinse the pasta; the starch helps the sauce cling better.
- Troubleshooting: Overcooked it? No stress rinse with cold water to stop the cooking and firm it up.
- Sauté the Aromatics
- Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until it softens and smells amazing. Stir in the minced garlic, 2 tsp smoked paprika, and 1/2 tsp chili flakes let them sizzle for 30 seconds to wake up the flavors.
- Expert Tip: Toast the paprika briefly to deepen its smoky vibe, mimicking that prawn and chorizo pasta flair.
- Troubleshooting: Garlic browning too fast? Reduce the heat and pour in a small amount of water.
- Build the Tomato Base
- Pour in 400g canned chopped tomatoes, stirring to blend with the spiced onions. Let it simmer for 5–7 minutes until the sauce thickens slightly and turns rich. You’ll see it start to hug the spoon that’s when you know it’s ready.
- Expert Tip: Mash a few tomato chunks with your spoon for a smoother texture if you like.
- Troubleshooting: Too watery? Simmer a bit longer to reduce it down.
- Cook the Prawns
- Add 200g raw prawns to the sauce, spreading them out evenly. Cook for 2–3 minutes until they turn pink and opaque don’t overdo it, or they’ll get rubbery. Stir gently to coat them in that smoky goodness.
- Aim for a “C” shape—if they curl into a tight “O,” they’re overcooked.
- Troubleshooting: Prawns not cooking evenly? Cut larger ones in half before adding.
- Make It Creamy
- Stir in 200ml crème fraîche for that creamy prawn pasta magic. Mix until it melts into the sauce, turning it velvety and luscious. If it’s too thick, add a splash of reserved pasta water start with a tablespoon and adjust.
- Expert Tip: Warm the crème fraîche slightly before adding to avoid curdling.
- Troubleshooting: Sauce split? Whisk briskly over low heat to bring it back together.
- Toss It All Together
- Add the cooked linguine to the skillet, tossing everything to coat each strand in that smoky, creamy sauce. Season with salt and pepper to taste go easy at first, then tweak as needed.
- Expert Tip: Use tongs for even mixing; it’s easier than a spoon!
- Troubleshooting: Pasta sticking? Drizzle in a bit more olive oil or pasta water.
- Serve and Garnish
- Pile your prawn linguine into bowls, sprinkle with chopped fresh parsley, and if you’re feeling fancy add a dusting of Parmesan. Dig in while it’s hot and steamy!
- Expert Tip: A squeeze of lemon brightens the flavors if you’ve got one handy.
- Troubleshooting: Not enough sauce? Double the tomatoes and crème fraîche next time.
Want more quick dinner inspo? Check out our dinner recipes at All Foods Recipe!
Tips and Variations
This prawn and chorizo pasta (sans chorizo!) is already a winner, but why not tweak it to fit your vibe? Whether you’re dodging dairy, cranking up the heat, or short on time, these tips and variations will keep your simple prawn pasta game strong. Here’s how to make it your own:
Dietary Swaps
- Dairy-Free: Swap crème fraîche for coconut cream or cashew cream. You’ll still get that creamy prawn pasta texture with a subtle twist perfect for plant-based eaters.
- Gluten-Free: Use rice noodles or gluten-free linguine. No one will miss the wheat, and it’s just as slurpable.
- Prawn Alternatives: Out of prawns? Try shrimp, scallops, or even flaky white fish like cod for a seafood switch-up.
Flavor Enhancements
- Extra Smoky: Double down on smoked paprika or add a drop of liquid smoke for that prawn and chorizo pasta-style depth. It’s like a flavor hug!
- Spice It Up: Crank the chili flakes to 1 tsp or toss in diced fresh chili. Love heat? This’ll wake up your taste buds.
- Bright Boost: Grate some lemon zest over the top before serving its zing cuts through the richness like sunshine on a plate.
Time-Saving Ideas
- Pre-Cooked Prawns: Grab pre-cooked prawns from the store. Add them in Step 5, heating just until warm (1–2 minutes) to avoid toughness.
- One-Pot Hack: Cook the pasta right in the sauce! Use 250g dry linguine, add 500ml water with the tomatoes, and simmer until al dente less cleanup, same yum.
- Prep Ahead: Chop the onion and garlic the night before. Store them in the fridge, and you’ll shave minutes off your cook time.
Fun Twists
- Veggie Boost: Toss in spinach, cherry tomatoes, or sautéed mushrooms when you add the prawns. It’s a simple trick to incorporate more greens.
- Herb Swap: Not a parsley fan? Try basil or dill for a fresh, unexpected finish to your prawn linguine.
- Cheese Lover’s Dream: Stir in a handful of grated mozzarella with the crème fraîche for a melty, gooey upgrade.
Storage
Made a big batch of this smoky prawn and chorizo pasta (without the chorizo) and wondering how to save the leftovers? No worries I’ve got you covered with simple storage tips to keep your creamy prawn pasta just as delicious tomorrow. Here’s how to store it right:
- Refrigerator: Let the pasta cool to room temperature (no more than 2 hours to stay safe). Pop it into an airtight container and store it in the fridge for up to 2 days. The prawns and sauce will hold their flavor, but don’t push it past that seafood’s best fresh!
- Reheating Tip: Warm it gently on the stove over low heat with a splash of water or milk to revive that creamy texture. Stir often to keep it smooth.
- Freezer: Want to save some for later? You can freeze this simple prawn pasta, but here’s the trick: freeze the sauce separately from the pasta. Cooked prawns can get rubbery when frozen and thawed, so pour the sauce into a freezer-safe container (leave a little space for expansion) and freeze for up to 1 month. Cook fresh linguine when you’re ready to eat.
- Reheating Tip: Thaw the sauce overnight in the fridge, then reheat on the stove, adding a bit of water if it’s thickened too much. Toss with freshly cooked pasta.
- Pro Tip: Label your containers with the date trust me, you’ll thank yourself later when you’re digging through the freezer for a quick dinner fix.
How to Serve
Serving up this smoky prawn and chorizo pasta (minus the chorizo!) is all about making it look as good as it tastes. Picture this: a steaming bowl of creamy prawn pasta, twirled just right, with pops of pink prawns and a sprinkle of green parsley stealing the show. Here’s how to plate it like a pro and wow your crew:
- The Perfect Bowl: Grab a shallow pasta bowl it’s ideal for showing off the sauce. Pile the prawn linguine high, letting a few prawns peek out on top. Twirl the strands with tongs for that restaurant-worthy swirl—trust me, it’s easier than it sounds!
- Garnish Game: Sprinkle a generous handful of chopped fresh parsley over the top for a burst of color and freshness. Feeling extra? Add a light dusting of grated Parmesan or a pinch of chili flakes for a spicy kick.
- Sidekicks: Pair this simple prawn pasta with something crisp like a peppery arugula salad with a lemon drizzle or go hearty with crusty bread to mop up every last drop of sauce. A glass of chilled white wine (think Sauvignon Blanc) wouldn’t hurt either!
- Presentation Tip: Serve it hot and fresh straight from the skillet to the table. That steamy aroma will have everyone diving in before you can say “dinner’s ready!”
Nutritional Breakdown
Curious about what’s fueling this smoky prawn and chorizo pasta (without the chorizo)? I’ve broken it down per serving so you can enjoy this creamy prawn pasta with zero guilt. Based on four servings, here’s the scoop numbers are approximate since portion sizes and extras like Parmesan can vary:
- Calories: ~550 kcal
- Why: Linguine and crème fraîche bring the bulk, but it’s lighter than you’d think without heavy meats. A satisfying yet not-too-heavy meal!
- Protein: ~25g
- Why: Prawns are the MVPs here, packing a protein punch that keeps you full and energized.
- Carbohydrates: ~65g
- Why: The pasta’s your carb source perfect for a quick energy boost after a busy day.
- Fat: ~20g
- Why: Crème fraîche and olive oil add richness, but it’s mostly healthy fats keeping this simple prawn pasta balanced.
- Fiber: ~3g
- Why: Tomatoes and onions chip in a little fiber add veggies for more!
- Sodium: ~600mg
- Why: Depends on your salt and canned tomatoes go low-sodium if you’re watching it.
For accurate seafood portion info, check the USDA FoodData Central.
For more lunch idea, check out:
FAQs
Got questions about this smoky prawn and chorizo pasta (without the chorizo)? You’re not alone! Here are the top things folks want to know about making, tweaking, and enjoying this creamy prawn pasta masterpiece. Let’s dig in:
Can I make this prawn pasta dairy-free?
Absolutely! Swap the crème fraîche for coconut cream or a cashew-based cream. You’ll still get that velvety simple prawn pasta texture with a hint of tropical flair perfect for dairy-free diets.
What’s a good substitute for prawns in this recipe?
No prawns? No problem! Try shrimp (super similar), scallops for a luxe twist, or even chunks of white fish like cod. They’ll soak up that smoky sauce just as well in this prawn linguine riff.
How do I stop my prawns from getting rubbery?
Cook them gently and briefly 2–3 minutes tops until they’re pink and “C” shaped. Overcooking’s the culprit, so keep an eye on them in your prawn and chorizo pasta prep!
Can I freeze creamy prawn pasta?
Yes, but with a tweak: freeze the sauce separately from the pasta for up to 1 month. Prawns can get tough when frozen and thawed, so cook fresh linguine when you reheat for the best creamy prawn pasta experience.
Is this recipe spicy?
It’s got a mild kick from 1/2 tsp chili flakes think gentle warmth, not fire. Want more heat in your prawn and chorizo pasta vibe? Bump it up to 1 tsp or add fresh chili. Too spicy? Skip the flakes entirely.
What pasta shape works best with prawns?
Linguine’s a star here it hugs the sauce perfectly. But spaghetti, penne, or even tagliatelle work great too. Pick what you love for your simple prawn pasta night!
How many calories are in prawn and chorizo pasta (without chorizo)?
About 550 kcal per serving lighter than the classic prawn and chorizo pasta with chorizo, thanks to lean prawns and no heavy meat. Add Parmesan, and it creeps up a bit, but it’s still a balanced treat.
Can I prep this ahead of time?
You bet! Chop the onion and garlic a day ahead and store them in the fridge. You can even make the sauce (minus prawns) in advance add the prawns fresh when reheating for a quick prawn linguine fix.
What sides go with smoky prawn pasta?
Keep it light with a zesty arugula salad or go cozy with garlic bread to sop up the sauce. A chilled glass of white wine seals the deal for this creamy prawn pasta meal.
How do I make this for a crowd?
Double the recipe use 600g linguine, 400g prawns, and scale up the sauce. Cook in batches if your skillet’s small; keep the pasta warm in the oven. It’s a prawn and chorizo pasta twist everyone will rave about!
Still curious? Drop us a note at All Foods Recipe we’re here to help you nail this dish!
Conclusion
There you have it a smoky, creamy prawn and chorizo pasta that skips the chorizo but doesn’t skimp on flavor. This dish proves you don’t need pork to create a bowl of pure comfort just juicy prawns, a luscious sauce, and a sprinkle of spice. It’s the kind of simple prawn pasta that turns a regular Tuesday into something special, or wows your friends at a cozy dinner party. Every twirl of this prawn linguine is a little celebration of quick, delicious cooking and who doesn’t need more of that?
So, grab your skillet, raid your pantry, and give this creamy prawn pasta a whirl tonight. I’m sure this will turn into a kitchen favorite! Got pics of your masterpiece or a tweak you loved? Share them with us at All Foods Recipe we can’t wait to hear how it went. Happy cooking, and here’s to more easy, tasty nights ahead!
Prawn Pasta with Smoky Spice
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon or spatula
- Tongs
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 300 g linguine dry, or your preferred pasta
- 200 g raw prawns peeled and deveined, thawed if frozen
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 200 ml crème fraîche
- 400 g canned chopped tomatoes
- 2 tsp smoked paprika
- ½ tsp chili flakes adjust to taste
- Salt to taste
- Pepper to taste
- Fresh parsley chopped, for garnish
- Grated Parmesan optional, for serving
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8–10 minutes (check package instructions). Drain, reserving 100ml of pasta water, and set aside.
- Sauté the Aromatics – Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic, smoked paprika, and chili flakes, cooking for 30 seconds until fragrant.
- Build the Tomato Base – Pour in the canned chopped tomatoes, stirring to combine with the aromatics. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the spoon.
- Cook the Prawns – Add the raw prawns to the sauce, spreading them evenly. Cook for 2–3 minutes until they turn pink and opaque, stirring gently to coat them in the sauce. Avoid overcooking to keep them tender.
- Make It Creamy – Stir in the crème fraîche until it melts into the sauce, creating a velvety texture. If the sauce is too thick, add a splash of reserved pasta water (start with 1 tbsp) and adjust as needed.
- Toss It All Together – Add the cooked linguine to the skillet, tossing with tongs to coat every strand in the smoky, creamy sauce. Season with salt and pepper to taste, adjusting as you go.
- Serve and Garnish – Divide the pasta into bowls, sprinkle with chopped fresh parsley, and add a dusting of Parmesan if desired. Serve hot and enjoy immediately!