Prawn Pasta with Smoky Spice
This quick and flavorful prawn pasta swaps out chorizo for smoked paprika and chili flakes, delivering a smoky, creamy dish without the pork. Ready in just 30 minutes, it’s perfect for a weeknight dinner or a cozy gathering, blending juicy prawns with a rich tomato sauce.
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!
Notes
Flavor Boost: For extra smokiness, increase smoked paprika to 3 tsp or add a drop of liquid smoke.
Spice Control: Dial up the chili flakes to 1 tsp for more heat, or skip them for a milder dish.
Dietary Swaps: Use coconut cream instead of crème fraîche for a dairy-free version, or gluten-free pasta for wheat-free diets.
Time-Saver: Prep the onion and garlic ahead of time and store in the fridge to cut down on prep.
Prawn Tip: Look for a “C” shape when cooked—tight “O” shapes mean they’re overdone.