With pops of grape tomatoes and a hint of chilli, our creamy chorizo and garlic prawn bow tie pasta is ideal for both weeknight dinners and casual dining.
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Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Meanwhile, heat a large frying pan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 3 mins or until lightly browned. Add the capsicum, chilli and tomato. Cook, stirring, for 5 mins or until capsicum and tomato soften. Transfer to a heatproof bowl and cover with foil to keep warm.
Add the prawns and lemon rind to the pan and cook, stirring for 3 mins or until prawns begin to change colour. Return the chorizo mixture back to the pan with the cream, lemon juice, parsley and chives. Bring to a simmer. Cook, stirring, for 2 mins or until prawns curl and change colour. Season.
Divide among serving bowls and sprinkle with extra parsley, to serve.
We also like to use fusilli, casarecce or orecchiette pasta for this dish.
COOK. STORE. SAVE.
Clever Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta will continue to soak up the sauce so add a splash of extra cream when reheating. Reheat gently over medium low heat as you don’t want the prawns to toughen.
Smart Swap: Penne, rotelle, fusilli, casarecce or orecchiette pastas all work well in this recipe. And if you can’t get hold of marinated prawns, you can use fresh and add a couple of chopped garlic cloves at the beginning of the cooking process, or swap for thinly sliced squid.
The idea of surf and turf may take you back to that controversial culinary gift from the 1960s, where a piece of cooked steak was topped with prawns or lobster and drizzled with a thick cream sauce. Ingredients from both land and sea have been gracing the same plate for centuries, from oysters to a good-old Louisiana gumbo. Seafood is prized for its delicacy, making it perfect for absorbing whatever flavours it’s paired with. A powerhouse of flavour, chorizo sausage is well seasoned and full of punchy garlic and paprika flavours that go particularly well with seafood. Served together, they’re a match made in heaven. This pasta with chorizo and prawns uses ready-peeled and marinated garlic prawns to make summer dinner easy, whether you’re feeding the family or entertaining guests.
Our chilli prawn and chorizo pasta recipe includes a couple of clever tricks and tips to help with its success. Originally from Spain, chorizo is a cured pork sausage that’s also available fresh and can be cooked like any other sausage, either pan fried or in a tray bake. Make sure you buy the cured variety for this recipe. Before chopping, score or completely remove the fine papery skin that holds the chorizo together, as it tends to make the sausage curl upon cooking. Another great thing about chorizo is the oil that’s produced when it’s cooked, which adds extra flavour to the capsicum and tomatoes.
The world of pasta is divided into three main groups: Long pastas, like spaghetti and fettuccine, are good to pair with thick sauces such as carbonara sauce and bolognese. Tiny pasta like stelline and ditalini are used to thicken soups. The third category is short pasta, which is commonly paired with chunky sauces like this prawn chorizo pasta. Farfalle is our pasta of choice for this recipe. Also known as bow tie pasta, the tiny folds in farfalle pasta allows the sauce to coat and sink into its grooves. Farfalle is also great in pasta salads.
We sprinkle our garlic prawn and chorizo pasta with chives, parsley and chilli. Not only does this look impressive, it emphasises the core flavours in the recipe. Bowls are ideal for serving up pasta as a weeknight meal, but large white plates give your food more of a restaurant-y feel when entertaining. As for accompaniments, pair a bowl of creamy garlic prawn and chorizo pasta with this tasty green salad that has chunky crisp croutons made from garlic bread. If you want to skip the greens and go straight for the carbs, a garlic bread mops up all that sauce.
If you’re dining with a tipple, the palate of a chilli prawn and chorizo pasta gives you plenty of options. Traditionally you’re meant to drink white wine with seafood, and red wine with meat – so what do you serve when a dish has both? Whatever you feel like! Maybe a chilled, crisp blanc in summer (sauvignon or chenin blanc are lovely choices) and a red if serving this in cooler months (tempranillo is an on-theme Spanish drop). Or you could always hedge your bets and serve with a nice dry rosé.