Creamy Prawn and Chorizo Linguine

This gorgeous Creamy Prawn and Chorizo Linguine with a fresh spicy cherry tomato sauce takes less than 20 minutes to make. It's the perfect weeknight dinner and is a personal favourite.

This creamy prawn and chorizo linguine is such a nostalgic recipe for me, because my Mum and Dad used to cook it on special occassions when I was growing up. The sauce is creamy, full of fresh tomatoes, and lightly seasoned with chilli flakes. It's so flavourful and ready in 20 minutes!

WHY YOU'LL LOVE THIS RECIPE

• QUICK - you heard it right, this recipe will take you no more than 20 minutes to make. It's super simple and comes together in no time!
• HANDFUL OF INGREDIENTS - this creamy prawn and chorizo linguine is perfect for when you don't have too many ingredients in the house. All you'll need is some linguine, prawns, chorizo, cream, tomatoes, chilli flakes, garlic, and a sprinkling of parsley if you fancy it!
• COMFORTING - I have to say, this is one of my favourite, most comforting pasta dishes. It's creamy, tangy, spicy, and absolutely perfect for when you want to eat something that fills you with joy!

If you love this linguine recipe, check out my Avocado and Chilli Oil Linguine or my fabulously Pink Barbie Pasta!

INGREDIENTS FOR CREAMY PRAWN AND CHORIZO LINGUINE

• Garlic - for all of you garlic girls and guys out there, this recipe is garlic heaven. I've used 3 cloves of garlic for this recipe, but feel free to add as much as your heart desires.
• Shallots - this might seem a bit extra, but shallots are sweet and tasty. If you don't have access to shallots, then I'd use red onion.
• Chorizo - Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red colour of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. It's a wonderful ingredient to use to bring extra flavour to a dish. The colour and fat seeps into the garlic, onion, and prawns, making a super flavourful sauce too.
• Prawns - I've used frozen king prawns (that I left to defrost). You can buy fresh ones but they're much more expensive!
• Salt - we love to season. I always use sea salt flakes. They're the best kind to use. I never use table salt in my cooking as I find it has quite a crude flavour. My favourite brands are Maldon Salt and Cornish sea salt. But if you don't have them near you, just do some research into local sea salt brands!
• Pepper - ground black pepper adds a nice spice to this dish.
• Chilli Flakes - I've used plain store-bought chilli flakes. You could also use fresh chillies if you like!
• Tomatoes - cherry tomatoes are my tomato of choice for this recipe. They're sweet, tangy, and break down quickly in the pan.
• Single Cream - we love a creamy sauce, well at least I do!
• Linguine - you can use any pasta you like, but my personal favourite is linguine.
• Parsley - this is optional, but it adds a fabulous colour and element of freshness to the dish!I used fresh parsley leaves and finely chopped them as a garnish.

SUBSTITUTIONS

• Garlic - I've used fresh garlic but you could use garlic granules too! If you're intolerant or allergic to garlic, then just leave it out.
• Shallots - red onion would be the best substitute for this, but feel free to use white too.
• Chorizo - you could use any spicy sausage you can find. If you don't want to use spicy sausage, then you could use bacon or lardons as a substitute.
• Prawns - chicken would also work really well for this recipe, if you don't want to use prawns.
• Chilli flakes - I'm using plain old chilli flakes, but if you'd rather use fresh chillies, then they would work really well too!
• Tomatoes - tinned tomatoes, passata, or fresh tomatoes would work well for this recipe. If you don't want to use tomatoes, you could use red peppers and chop them up really finely.
• Single cream - a good substitute for this would be sour cream, creme fraiche, coconut milk could also work although it would change the flavour slightly. You could also use cream cheese!
• Linguine - you can use any pasta you fancy for this recipe. If you don't want to use pasta, rice would work really well with the creamy prawn and chorizo sauce. You could also have it with mashed potato, quinoa, or couscous.

VARIATIONS

• VEGGIE - If you'd like to make this dish vegetarian, simply remove the chorizo and prawns from the equation and replace them with courgette. Courgette is such a fabulous vegetable to put in pasta, it's one of my favourites.
• VEGAN - making this dish vegan requires a few more changes, but it's very simple to do! Firstly, remove the prawn and chorizo and replace with chopped courgette. Then, for the single cream, I'd replace it with plant-based single cream, or coconut milk.
• SPICY - if you'd like to make this dish really spicy, then double up on the chilli flakes. You could also garnish the dish with freshly chopped chillies too. Alternatively, if you don’t like spice, you can reduce or remove the chilli flakes altogether.
• DAIRY FREE - the wonderful thing about this dish, is that you can remove the single cream and the recipe is still just as good. All you need to do is double or triple the amount of cherry tomatoes.

HOW TO MAKE CREAMY PRAWN AND CHORIZO LINGUINE: STEP BY STEP

STEP 1: FRY YOUR PRAWNS & CHORIZO

• Place a non-stick frying pan on medium heat. Drizzle in some oil and then add in your chopped garlic and shallots. Fry and stir for 5 minutes until caramelised.
• Next, add in your chorizo, prawns, and chilli flakes. Fry for 5 minutes and then remove from the pan and set aside. Don't wash your pan. We want to use those flavours!
• Meanwhile, cook your linguine based on package instructions in salted boiling water. Once cooked, drain and set aside.

STEP 2: MAKE YOUR SAUCE

• Place your pan back onto the heat and add in your tomatoes with a splash of water. Put a lid on your pan and leave to fry for 5 minutes.
• Once your tomatoes are soft, add in your single cream, salt, and pepper. Give everything a good mix and reduce to simmer. Make sure to season based on your taste - if you'd like it spicier, add more chilli flakes.

STEP 3: ASSEMBLE YOUR PASTA DISH

• Place your prawns and chorizo back into the pan with your sauce. Add in your linguine too.
• Give everything a really good mix so that the linguine is covered in sauce, chorizo, and prawns.
• Serve up with a sprinkling of parsley and enjoy!

CREAMY CHORIZO AND PRAWN LINGUINE LEFTOVERS

This is the perfect recipe to make for meal prepping. You can store leftovers in the fridge in an airtight container for up to 4 days. You can also freeze this recipe so you have a healthy meal for another time. If freezing, allow the Creamy Prawn and Chorizo Linguine to fully defrost before re-heating on a low heat until piping hot! When re-heating, my top tip would be to add a splash of milk into the container. This will make the pasta dish creamy again and avoid dryness!

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