Prawn, Chorizo and Chilli Pasta

Winter here down under is long gone but it is still a bit chilly sometimes, it’s supposed to be spring now but at night it can drop to a single digit temperature, so today I am making something that reminds me of summer which I am looking forward to, a pasta dish with a summery feel but enough spice to give warmth during this cooler period, the Prawn, Chorizo and Chilli Pasta.


As the name suggest this pasta dish is prepared with Prawns and Chorizos, apart from that we also added some cherry tomatoes for that sudden burst of flavour, mushrooms for an earthy taste and dried chilli flakes for some heat. To top it all up a drizzle of some white wine and mascarpone for additional flavour. It may look fancy but trust me this is really simple to prepare, even simpler than your Bolognese.

Prawn, Chorizo and Chilli Pasta
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 400 grams spaghetti or angel hair pasta
  • 15 pcs large raw prawns, tails on
  • 12 pcs cherry tomatoes, sliced in half
  • 10 pcs small button mushrooms, sliced
  • 300 grams chorizo, sliced
  • ⅓ cup dry white wine
  • 2 tbsp mascarpone
  • ½ tsp smoked paprika
  • 1 tsp dried chilli flakes
  • 1 medium shallot, finely sliced
  • 4 cloves garlic, minced
  • olive oil
  • sea salt
  • freshly ground black pepper
  • finely chopped parsley
Instructions
  1. Undercook your pasta for two minutes according to packet instructions. Drain then set aside.
  2. In a large pan heat oil then cook prawns for 1 minute on each side. Remove from pan then set aside.
  3. Add more oil then cook chorizos with onions and mushrooms in medium low heat for 8 minutes.
  4. Add the garlic and chilli flakes then continue to cook for a minute.
  5. Bring heat to high, pour wine and add the paprika, let it boil then add the mascarpone and tomatoes, lower the heat. Mix it well.
  6. Add the pasta back together with the prawns, cook for 2 minutes while stirring.
  7. Season with sea salt and freshly ground black pepper then serve garnished with finely chopped parsley.

 


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2 Responses

  1. Anything with chilli and chorizo in it is fine by me! I don’t care for some types of chorizo, particularly the ones with a very hard casing- but yours look nice and juicy! Regarding the term ‘down under,’ I thought Australians were the only ones entitled to use that description (ha, ha)!

  2. mjskit says:

    This is my kind of pasta! Am I assuming correctly that it’s Spanish chorizo? We bought some recently for paella and only used half, so I can know how we’re going to use the rest.

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