This prawn and chorizo pasta is the ultimate comfort dish: juicy prawns and crispy chorizo tossed with al dente penne in a rich tomato sauce brightened by smoked paprika and lemon for a dairy-free weeknight favourite.
If you enjoy bold, spicy flavours, try the one pot spicy sausage pasta for another hearty option.
A big bowl of saucy pasta is one of the best ways to warm up on cooler nights, and this prawn and chorizo recipe delivers on flavour and speed. Smoky, garlicky chorizo and paprika give the sauce depth while sweet prawns, fresh lemon and parsley keep the dish balanced.
The flavour starts with frying the sliced chorizo until it’s crisp and releases its red oil. That oil becomes the foundation for sautéing the onions, garlic and spices, so don’t discard it — it brings a smoky, savory backbone to the whole dish.
This recipe is excellent for busy evenings: it’s quick, satisfying and uses straightforward ingredients. Serve it as the centrepiece with a simple green salad or garlic bread to mop up the sauce.
Key Ingredients
These core ingredients deliver the characteristic taste, but the recipe is flexible — swap pasta shapes or add vegetables to suit your pantry.
Full ingredient amounts are listed in the recipe card below.
- Pasta – penne works great, but any pasta shape will do. Adjust cooking time to the package instructions.
- Chorizo – use Spanish-style chorizo from the deli or salami section (not fresh sausages). Slice and fry until crisp. Check labels if you need gluten- or dairy-free options.
- Onion and garlic – a red onion and several garlic cloves create a flavour base.
- Spices – smoked paprika, dried oregano and red chilli flakes give the sauce warmth and smokiness. Reduce or omit chilli to taste.
- Prawns – frozen peeled raw prawns are convenient; defrost in cold water for 10–15 minutes before cooking.
- Passata – smooth tomato passata forms the sauce. Canned diced tomatoes can be used instead if needed.
- Lemon – a squeeze of lemon at the end brightens the dish and balances the tomato richness.
Equipment and Tools
A large pot for the pasta and a heavy-based frying pan or pot for cooking the chorizo and sauce are all you need. A sturdy pan helps crisp the chorizo and keep the sauce bubbling evenly.
Step-By-Step Instructions
Bring a large pot of salted water to a boil and cook the penne until al dente. Before draining, reserve about ¼ cup of the pasta cooking water and set the pasta aside.
Heat olive oil in a large heavy-based pan over medium heat. Add the sliced chorizo and fry until crispy, stirring occasionally. Remove the chorizo and leave the flavored oil in the pan.
In the same pan, add the diced red onion and cook until softened and translucent. Add crushed garlic, red chilli flakes, dried oregano and smoked paprika. Cook for 1–2 minutes until fragrant.
Add the peeled prawns and cook 2–3 minutes until they turn pink and opaque — take care not to overcook them. Pour in the passata, season with salt and pepper, and return the crispy chorizo to the pan. Simmer for 3–5 minutes to meld the flavours.
Add the cooked penne to the pan with a splash of the reserved pasta water, adding more as needed to loosen the sauce. Toss gently to coat the pasta evenly. Squeeze over the lemon juice and stir to combine.
Serve the prawn and chorizo pasta hot, garnished with chopped parsley and extra lemon wedges if desired.
Tips and Variations
- Add extra vegetables – stir capsicum or mushrooms in with the onion, or wilt spinach through at the end for added colour and nutrients.
- Don’t overcook the prawns – cook until just pink; they will finish cooking in the sauce. Overcooked prawns become rubbery.
- Swap in chicken – if you prefer, use diced chicken breast or thigh instead of prawns; adjust cooking time until cooked through.
Recipe FAQs
Yes. Penne holds the sauce well, but fusilli, rigatoni, linguine or spaghetti would all work — just follow the package cooking times.
Freezing cooked prawns is not ideal as their texture can suffer. Leftovers without prawns freeze better for 2–3 months; add fresh prawns when reheating.
Yes. Use gluten-free pasta and check that your chorizo contains no gluten-based fillers.
If you try this recipe, please leave a comment and a rating below — I’d love to see your version!
More dairy free comfort food:
One Pot Sausage Casserole
Beef Minestrone Soup
Slow Cooked Curried Sausages
Prawn Wontons with Chilli Oil
Prawn and Chorizo Pasta
Ingredients
- 300 grams penne pasta
- 1-2 tablespoons olive oil
- 250 grams chorizo sliced
- 1 red onion finely diced
- 4-5 garlic cloves crushed
- ½-1 teaspoon red chilli flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 250 grams raw prawns peeled
- 2 cups passata
- juice of 1 lemon
- salt and pepper to taste
- fresh parsley chopped (for serving)
Instructions
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Bring a large pot of salted water to the boil. Cook the penne according to packet instructions until al dente. Before draining, reserve about ¼ cup of the cooking water. Set the pasta aside.
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In a large frying pan or heavy-based pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until crispy, stirring occasionally. Remove the chorizo from the pan and set aside, leaving the oil behind.
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In the same pan, add the diced red onion. Cook, stirring regularly, until softened and translucent.
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Add the garlic, red chilli flakes, oregano, and smoked paprika. Stir well and cook for 1–2 minutes until fragrant.
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Add the peeled prawns and cook for 2–3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
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Pour in the passata and season with salt and pepper. Return the chorizo to the pan, stir well, and simmer for 3–5 minutes.
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Add the cooked penne and a splash of the reserved pasta water, tossing to coat everything evenly in the sauce. Squeeze over the lemon juice and stir through.
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Remove from heat, garnish with chopped parsley, and serve while hot.
Notes
Nutrition
Nutritional information is a guide only and will vary depending on brands and exact ingredient quantities.
This recipe was first published in 2023 and updated in 2025 with new photos and extra tips. The recipe itself remains the same.