This Creamy Prawn and Chorizo Pasta is the kind of comfort food that feels indulgent yet easy—made with juicy prawns or shrimp, smoky Spanish chorizo to bring a hint of the Mediterranean, and a rich tomato-cream sauce that clings to every bite of pasta.
I first made this on a night when I needed a fast but comforting meal after one of those long days where you just want to cry (you know what I'm talking about). The warmth of the chorizo, the tender prawns, and the silky sauce come together in such a cozy, satisfying way. It’s a next level dish I return to again and again—especially when I want to bring a little joy to the dinner table. Man do I love easy dinner recipes!
If you are looking for more hugs in a bowl, check out my Creamy Chicken & Chorizo Pasta, Healthy Cajun Shrimp Pasta, Pasta Alla Vodka with Ricotta or Tuna Pasta with a Calabrian Chili kick!
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Why You’ll Love This Recipe
One-pan sauce – The rich tomato and cream base is built in layers right in your skillet.
Quick but luxurious – Done in little time, just under 30 minutes, but tastes restaurant-worthy.
Crowd-pleaser – Perfect for date night, family dinner, or impressing friends.
Customizable – Make it spicy or mild, add veggies, swap proteins—it’s flexible.
Creamy Prawn & Chorizo Pasta Video
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Ingredient Notes & Tips
Full recipe and instructions in the recipe card at the end of post
Raw Shrimp or Prawns: Choose peeled and deveined prawns or shrimp for ease. Medium to large prawns hold up best in the sauce and cook quickly—just 30 seconds per side is enough.
Spanish Chorizo Sausage: This is a dry-cured, smoked sausage made from coarsely chopped pork and seasoned with smoky paprika (pimentón), garlic, spices, and salt. It adds a smoky, savory depth that’s the backbone of the dish.
Shallots & Garlic Cloves: These aromatics bring sweetness and punch.
Tomato Paste: Adds richness and umami.
Heavy Cream + Chicken Stock: This duo creates a luscious, balanced sauce. Cream for richness, stock for depth and body.
Parmigiano Reggiano: Freshly grated is best—it melts into the sauce and adds that unmistakable nutty-salty finish.
Fresh Basil: Brightens the dish and adds a fresh contrast to the creamy sauce.
💡 Pro Tip: Save your pasta water! The starch helps emulsify the sauce and brings everything together into the perfect creamy consistency.
Shrimp vs. Prawns – What’s the Difference?
You’ll often see shrimp and prawns used interchangeably in recipes, and in this creamy prawn and chorizo recipe, either one will work beautifully.
But if you're curious, prawns tend to be a bit larger and meatier, with a slightly sweeter flavor. They also have a different gill and leg structure, but for everyday cooking purposes, the taste and texture differences are subtle. In the U.S., “shrimp” is the more common term, while in the U.K. and Australia, “prawns” are used more often.
Use what you have or what’s fresh. Just make sure they’re peeled, deveined, and don’t overcook them, whether shrimp or prawns, they only need a quick sear to stay tender and juicy.
💡 Pro Tip: Pat your shrimp or prawns dry before cooking for the best golden sear!
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Bring a large pot of water to a boil. Cook your pasta until two minutes shy of al dente (according to packet instructions), then reserve some pasta water before draining.
Step 2: Dice your shallots and fresh basil, slice the chorizo into thin rounds, and pat your shrimp dry with a paper towel.
Step 3:Heat olive oil in a large skillet or large frying pan over medium heat. Cook the chorizo 1-2 minutes until crisp, then remove.
Step 4: Sear the shrimp briefly—just 30 seconds per side—and set them aside.
Step 5: Add more olive oil to the pan, then sauté the shallots until soft. Add fresh garlic, followed by the tomato paste, red pepper flakes, and oregano. Cook until the paste darkens and becomes fragrant.
Step 6: Pour in chicken stock and heavy cream. Let simmer gently to thicken, then stir in cooked pasta, shrimp, and chorizo. Add grated Parmigiano Reggiano and splash in a bit of pasta water until you reach a glossy, creamy consistency.
Step 7: Taste for salt and spice. Top with more cheese and scatter fresh basil on top before serving.
Substitutions & Variations
Pasta choices – Rigatoni or penne pasta work best because they capture the sauce in each bite.
Protein swap – Use scallops, chicken, or even plant-based sausage.
Spice - For an extra spicy kick, use extra chilli flakes, spicy chorizo or add Calabrian chili.
Dairy-free option – Sub full-fat cashew cream for heavy cream and sub nutritional yeast for Parmigiano-Reggiano.
Add veggies – Add extra veggies by adding in spinach, roasted red peppers, or sun-dried tomatoes. Sub basil with fresh parsley.
FAQ
Yes—just thaw and pat dry before cooking for best texture.
You can sub with smoked sausage, pancetta, or even spicy Italian sausage. But Spanish chorizo offers that signature smoky depth.
If your sauce looks too thin, let it simmer uncovered for a few extra minutes to reduce. You can also stir in more grated Parmigiano Reggiano or a splash less pasta water next time. If all else fails, and you've already added in too much pasta water, you can also make a roux by melting 2 tablespoon of butter with 2 tablespoon of flour, cook that down for two minutes, then add to your finished sauce.
⭐️ Recipe
Prawn and Chorizo Pasta
Ingredients
- 16 oz rigatoni or penne
- 7 oz Spanish chorizo
- 1 lb prawns or shrimp cleaned and deveined
- ½ teaspoon oregano for prawns
- 1 teaspoon extra virgin olive oil
- 1 small shallot diced
- 2 garlic cloves minced
- 1 teaspoon oregano for the sauce
- ½ teaspoon red pepper flakes ¼ teaspoon of you want less spice
- 2.5 tablespoon tomato paste
- ¾ cup heavy cream
- 1 cup chicken stock
- 1.5 - 2 cups cups reserved pasta water
- 1 cup freshly grated parmigiano reggiano or more depending on your taste
- Salt to taste
- 3 tablespoon chopped basil 2 tablespoon for sauve and 1 tablespoon for garnish
Instructions
- Bring a large pot of water to a boil. Salt and then cook pasta until just 2 minutes under al dente. Reserve 1.5 cups of pasta water, then drain.16 oz rigatoni
- While the pasta is cooking, dice the shallots and slice the chorizo into coins.7 oz Spanish chorizo, 1 small shallot diced
- Chop the basil and set aside.3 tablespoon chopped basil
- In a large skillet over medium heat, add olive oil and let it heat up a bit. Cook chorizo for 2-3 minutes, flip and repeat until slightly crisp. Remove and set aside.1 teaspoon extra virgin olive oil
- Add prawns to the same pan and cook 30 seconds per side. Add in ½ teaspoon of oregano and a pinch of salt.1 lb prawns or shrimp, ½ teaspoon oregano for prawns
- Add a bit more olive oil, then sauté shallots for 2–3 minutes. Add garlic and cook 30 seconds more.2 garlic cloves minced
- Stir in tomato paste, oregano, and red pepper flakes. Cook tomato paste down for 2–3 minutes until caramelized and a deep red hue.1 teaspoon oregano, ½ teaspoon red pepper flakes, 2.5 tablespoon tomato paste
- Pour in chicken stock and heavy cream. Simmer for a few minutes uncovered to thicken.¾ cup heavy cream, 1 cup chicken stock
- Turn the heat to low and add your grated Parmigiano Reggiano making sure to blend well.1 cup freshly grated parmigiano reggiano
- Return pasta, prawns, and chorizo to the pan. Add more grated cheese if needed, top with basil and stir until creamy, using pasta water to loosen the sauce as needed. If the sauce doesn't thicken see my FAQ section.1.5 - 2 cups cups reserved pasta water, Salt to taste
- Finish with chopped basil and serve hot.
Video
Notes
How to Store & Reheat
To Store:Let the pasta cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Because this dish contains seafood and dairy, it’s best enjoyed sooner rather than later for optimal flavor and texture. To Reheat:
Gently warm in a skillet over medium-low heat, adding a splash of cream, chicken stock, or reserved pasta water to loosen the sauce and restore creaminess. Stir frequently and avoid high heat to keep the shrimp from overcooking and turning rubbery. Microwave Option:
Place a portion in a microwave-safe bowl, cover loosely, and heat in 30-second intervals—stirring in between—until warmed through. Add a spoonful of liquid to refresh the sauce as needed. 💡 Tip: Add a little extra grated cheese or fresh basil just before serving to revive the flavor!
Henry says
This recipe looks delicious. That creamy sauce is to die for!