Prawn pasta is the perfect quick dish for busy weeknights! Juicy king prawns in a fresh tomato and chorizo sauce – absolutely delicious and ready in about 20 minutes.
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Prawn pasta is my go-to dish whenever the fridge is empty and I feel THIS close to ordering take away.
I always have a few packs of frozen prawns in the freezer just so I can make this quick pasta dish.
It uses just a handful of ingredients apart from the prawns, cooks really quickly and is fairly healthy too.
Add spicy chorizo or smoked bacon and you can transform this simple prawn pasta into a delicious meal fit for date night!
What goes into my Prawn Pasta Recipe
- Spicy cooking chorizo adds such a lovely piquant flavour to this easy prawn pasta. You can leave it out or replace it with bacon if you prefer.
- Shallots and garlic
- Butter – adding butter to the this fresh tomato sauce makes it extra rich and velvety!
- Fresh tomatoes – I love using baby cherry tomatoes (grape tomatoes) as they cook quickly and are sweet. If tomatoes are not in season then you can use canned cherry tomatoes.
- White wine and red vinegar
- Large prawns – ideally raw king prawns. If you are using frozen prawns then soak them in cold water for 15 minutes and drain before using.Fresh kale or spinach for a touch of green – I used the baby kale I had growing in my vegetable patch.
- Grated parmesan (I know adding cheese to seafood pasta is anathema to some but I say add it if you like it!)
- Spaghetti or linguine are my pasta of choice for this prawn dish but you can use whatever pasta you like of course. I used wholemeal spaghetti in the recipe video (only pasta in the house… not sure how that happened).
HOW TO MAKE MY EASY PRAWN PASTA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Bring a large pot of water to a boil, add salt and cook the spaghetti until al dente (about a minute less than pack instructions).
Meanwhile, heat the olive oil in a large pan, add the chorizo and cook over high heat until it starts to release some of its spicy oil.
Reduce the heat to medium–low, add the diced shallots and sauté for 5 minutes. Stir in the red wine vinegar, butter, garlic and chilli paste.
Add the chopped tomatoes. Season with the salt and sugar, stirring to combine. Add in the wine and bring to a rolling simmer. Cook until the tomatoes start to break down and release their juices.
Add the prawns and cook for a couple of minutes or until they turn pink.
Add the chopped kale or spinach and stir into the sauce so that it wilts.
Check the seasoning and adjust if necessary. Add the cooked pasta to the sauce and use tongs to toss it so that it is coated in the sauce. Add grated parmesan and chilli flakes and serve.
Recipe tips
- Reserve some of the pasta water before draining, you can use this to loosen the sauce if needed.
- Use any kind of wine for this recipe – ideally white but red is fine also. If you don’t want to use wine you can replace it with vegetable stock.
- You can use ready cooked prawns, just stirring them in at the end to heat through.Increase the heat by adding a pinch of chilli flakes when serving.
YOU WILL ALSO LIKE…
Crab Macaroni And Cheese
Speedy Pasta Puttanesca
Creamy Tuscan shrimp linguine
Cajun Chicken and Shrimp Alfredo
HAVE YOU MADE MY PRAWN PASTA RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Easy Prawn Pasta
Ingredients
- 300 g (10 ½ oz) spaghetti or linguine / pasta of your choice
- 1 tsp olive oil
- 100 g (3 1½ oz) spicy chorizo chopped
- 2 large shallots , finely diced
- 1 tsp minced garlic
- 1 tsp chilli paste or sriracha
- 2 tbsp butter
- 2 tsp red wine vinegar
- 400 g (14 oz) fresh cherry tomatoes, halved or equivalent canned
- 1 tsp salt
- 1 tsp sugar
- 120 ml (½ cup) white wine
- 450 g (1 lb) raw king prawns
- handful chopped baby kale or spinach
- 3 tbsp grated parmesan or to taste (optional)
- pinch chilli flakes to taste
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, add salt and cook the spaghetti until al dente (about a minute less than pack instructions). Reserve some of the pasta water before draining.
- Meanwhile, heat the olive oil in a large pan, add the chorizo and cook over high heat until it starts to release some of its spicy oil.
- Reduce the heat to medium low, add the diced shallots and saute 5 minutes.
- Stir in the red wine vinegar, butter, garlic, chilli paste and add the chopped tomatoes. Season with the salt and sugar, stirring to combine.
- Add the wine and bring to a rolling simmer. Cook until the tomatoes start to break down and release their juices.
- Add the prawns and cook for 3-4 minutes or until they turn pink.
- Add the chopped kale or spinach and stir into the sauce so that it wilts. Check the seasoning and adjust if necessary.
- Add the cooked pasta to the sauce and use tongs to toss it so that it is coated in the sauce. Add grated parmesan and chilli flakes and serve.
Video
Notes
- Reserve some of the pasta water before draining, you can use this to loosen the sauce if needed.
- Use any kind of wine for this recipe – ideally white but red is fine also. If you don’t want to use wine you can replace it with vegetable stock.
You can use ready cooked prawns, just stirring them in at the end to heat through. - Increase the heat by adding a pinch of chilli flakes when serving.
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