Prawn and chorizo linguine

This is a fantastic linguine pasta with creamy chorizo sauce, prawns and a kick of chili – proper comfort food! It’s so flavorsome, yet so easy to make. Let us know what is your favorite pasta dish.

You will need

  • Medium pot
  • Medium frying pan
  • Large frying pan
  • Colander


Serves 4
  • 450g dry linguine pasta
  • 20 prawns, shells removed
  • 250g chorizo sausage, diced into small cubes
  • 250ml single cream
  • 40g grated parmesan cheese
  • 1 garlic clove, minced
  • 1 red chilli pepper, finely chopped
  • 2 tbsp of rapeseed oil
  • 2 tbsp of butter
  • Freshly ground black pepper
  • Salt


  • Rock chive

Preparation Method

35 minutes
  1. Cook linguine pasta in a medium size pot of boiling salted water until al dente.
  2. Meanwhile, slice the back of each prawn with a knife to expose the pulp and set aside.
  3. Heat the rapeseed oil in a medium frying pan and saute chilli pepper, minced garlic over medium-high heat until softened. Add chorizo and continue cooking until chorizo browns. Pour cream and bring to the boil, reduce the heat and simmer for about 1 minutes. Set sauce aside till needed.
  4. Melt the butter in a large frying pan and cook prawns on each side for 40 seconds or until the colour turn from dark grey to orange pink.
  5. Pour sauce into the large pan with prawns and toss well, check the seasoning.
  6. Drain the linguine pasta using a colander and place straight away into the large pan. Toss together pasta with prawns and sauce until pasta gets a silky coat. Divide into portions and sprinkle with grated parmesan cheese and garnish with rock chive or some other cress. Serve straight away.

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