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Quick and Easy Prawn and Chorizo Pasta

Prawn and chorizo pasta with sherry vinegar, smoked paprika & sun-dried tomatoes, yes there are Spanish influences in this quick & easy dish.

Whilst this dish sounds fancy it is genuinely a dish that cooks in under 20 minutes, even if you are using frozen prawns!

Prawn and chorizo pasta with fresh parsley being picked up with a fork.

Shrimp and Chorizo Linguine

“Shrimp” and pasta ain’t nothing new here on my website, this dish joins prawn and squid ink pasta, garlic prawn pesto pasta, chilli prawn linguine and prawn and pea pasta recipes.

Spanish influences are aplenty in my latest prawn and chorizo offering.

The “gambas” are joined by chorizo sausage, smoked paprika, parsley and sherry vinegar.

Even the sun-dried tomatoes, which are so often associated with Italian cuisine, are incredibly popular in Spain!

The flavours are pretty classic and really simple, the chorizo sausage does all of the heavy lifting when it comes to flavour.

The oils in the sausage leech out to form the sauce, in much the same way as they do for dishes like my chorizo gnocchi, chicken and chorizo pasta, chorizo and leek pasta and pan-fried hake with chorizo & potato recipes.

Pasta and seafood are a match made in heaven, both cook incredibly quickly and they are a great way to bring a little bling to a quick pasta dinner.

When I say quick… even if you start with frozen prawns or shrimp this will go from the freezer to your table in under 20 minutes.

If you like the idea of this dish, then you will love its sister dish prawn and chorizo paella and my simple nduja pasta recipe.

Close up prawn and chorizo pasta with linguine.

Frequently Asked Questions

Can I use other types of pasta?

Of course! There are lots of loud voices proclaiming what pasta should and should not be used in recipes. But I’m of the mind that you should absolutely use what you like to eat.

I’ve served this little prawn number with linguine here but it would be great with everything from spaghetti to pappardelle!

What size prawns should I use?

I’ve used what were called “Jumbo King” prawns in this recipe. They were far from jumbo but they were a perfectly sized mouthful when cooked.

What is cooking chorizo?

Cooking chorizo is not cured and as a result, is found in the chiller aisle, it also has a far shorter shelf life than dried chorizo.

It must be cooked before being eaten, unlike cured chorizo which can be sliced and eaten.

Can I use dried chorizo?

You can, however, it does not give off as much oil as cooking chorizo and because of this you may need to add more oil to the recipe.

Is there an alternative to sherry vinegar?

I would use either red wine or cider vinegar. But I would also add a pinch of sugar to mimic the sweetness that sherry vinegar delivers.

Overhead prawn and chorizo linguini.

Serving Suggestions

I serve this simple prawn and chorizo pasta with a nice lump of bread and that is about it.

I personally prefer a piece of grilled ciabatta or even some focaccia!

However, my wife usually insists on some cheesy garlic bread.

Quick prawn and chorizo pasta with linguine.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan.
  • 30cm or 12″ frying pan.
  • Sieve or colander.
  • Chopping board.
  • Kitchen knife.
Close-up prawn and chorizo pasta being picked up with a fork.
Yield: 2 Servings

Prawn and Chorizo Pasta Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This delicious and stupidly simple prawn and chorizo pasta doubles down on the Spanish influences of the sausage with the addition of sherry vinegar, a little smoked paprika and lots of parsley!


  • 250g (9oz) Large Shelled Raw Prawns
  • 100g (4oz) Cooking Chorizo Sausage
  • 1 (35g) Shallot
  • 200g (7oz) Dried Pasta (I use linguini)
  • 3 Sun Dried Tomatoes
  • ½ Tsp Smoked Paprika
  • 10g (⅓ Cup) Parsley
  • 1-2 Tbsp Sherry Vinegar
  • 2 Tbsp Olive Oil
  • Salt for Boiling Pasta


  1. If your prawns are frozen place them in a sieve and run water over them for around 5 minutes to defrost them.
  2. Remove the skin from the chorizo sausage and then break up the sausage with your fingers into 1.5cm (½") chunks.
  3. Cut the shallot in half, peel it and then dice it as finely as you can.
  4. Dice the sun-dried tomatoes as finely as you can.
  5. Chop the parsley as finely as you like.
  6. Bring a 20cm (8") saucepan of water to a boil and when the water is boiling season with salt (1½ Tsp) for a pan this size.
  7. Add the pasta and cook until al dente, this is usually 30-60 seconds less than the instructions on the packet.
  8. Heat a 30cm (12") frying pan over a medium-high heat and add the olive oil.
  9. Throw in the shallots and soften for 2 minutes.
  10. Turn the heat up to high and add the chorizo and sun-dried tomatoes, then cook for 5 minutes.
  11. Add the prawns and cook for another 2-3 minutes.
  12. The pasta should now be cooked, drain it, reserving a little (75ml or ⅓ Cup) of the cooking water.
  13. Add the pasta to the pan with the chorizo and shrimp along with the sherry vinegar.
  14. Toss everything to coat stirring in as much of the pasta water needed to form a silky coating.
  15. Finally, sprinkle in the smoked paprika and parsley, combine and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 767Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 294mgSodium: 1609mgCarbohydrates: 70gFiber: 5gSugar: 4gProtein: 47g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

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