This prawn and chorizo pasta is the perfect comfort food: juicy prawns and crispy chorizo tossed with al dente penne in a rich tomato sauce spiced with smoky paprika and brightened with lemon. It’s a satisfying dairy-free weeknight dinner that’s quick to pull together.
If you enjoy chorizo, try the one pot spicy sausage pasta for another bold, flavour-packed meal.
A steaming bowl of spicy, saucy pasta is one of the best ways to warm up on cooler evenings, and this prawn and chorizo pasta delivers on comfort and flavour. The dish balances the smoky heat of chorizo and paprika with sweet, tender prawns and fresh lemon and parsley for lift.
The flavour foundation comes from frying slices of Spanish-style chorizo until they’re crisp. That renders a smoky, spiced oil that flavours the whole sauce—so don’t skip this step. Use a good quality chorizo from the deli or supermarket salami section rather than fresh sausage varieties.
This recipe is ideal for busy weeknights: it’s straightforward, filling, and full of punchy flavours. Serve it family-style in the centre of the table or alongside a simple green salad or garlic bread for mopping up every last drop of sauce.
Key Ingredients
The recipe uses a handful of essential ingredients to build its bold flavour, but it’s flexible—swap or adjust based on what you have and your taste preferences.
All ingredient quantities are listed in the recipe card below.
- Pasta – penne works beautifully, but any pasta shape is fine; follow packet timings for al dente results.
- Chorizo – choose Spanish-style chorizo, sliced and fried for crisp edges. Check labels if you need gluten- or lactose-free options. You can substitute another cured salami, though the taste will differ.
- Onion and garlic – a red onion and several garlic cloves provide a fragrant base.
- Spices – red chilli flakes, dried oregano and smoked paprika create a smoky, slightly spicy sauce. Adjust or omit chilli to suit your heat preference.
- Prawns – raw peeled prawns work best; defrost frozen prawns in cold water for 10–15 minutes if needed.
- Passata – smooth tomato purée makes a simple sauce. Canned diced tomatoes can be used instead if preferred.
- Lemon – fresh lemon juice brightens and balances the richness of the sauce.
Equipment and Tools
A large heavy-based frying pan or pot and a pot for boiling the pasta are all you need. A cast-iron Dutch oven or similar heavy pot is useful if you prefer to cook everything in one pan.
Step-By-Step Instructions
Bring a large pot of salted water to a boil and cook the penne until al dente following the packet directions. Reserve about ¼ cup of the pasta cooking water before draining, then set the pasta aside.
Heat olive oil in a large heavy-based pan over medium heat. Add the sliced chorizo and fry until the edges are crispy and the oil is fragrant. Remove the chorizo and leave the flavoured oil in the pan.
Add the diced red onion to the same pan and cook until softened and translucent. Stir in crushed garlic, red chilli flakes, dried oregano and smoked paprika, cooking briefly until fragrant.
Add the peeled prawns and cook for 2–3 minutes until they turn pink and opaque—watch them closely to avoid overcooking.
Pour in the passata, season with salt and pepper, and return the crispy chorizo to the pan. Simmer for 3–5 minutes to let the flavours blend.
Toss the cooked penne into the sauce with a splash of the reserved pasta water as needed to loosen and coat the pasta evenly. Squeeze in lemon juice to brighten the dish.
Serve immediately garnished with chopped parsley and extra lemon wedges if you like.
Tips and Variations
- Add extra vegetables – stir in capsicum or mushrooms with the onion, or wilt some spinach in at the end for extra colour and nutrition.
- Don’t overcook the prawns – remove them from heat as soon as they’re pink and opaque to avoid rubbery texture; they’ll finish cooking in the sauce.
- Swap in chicken – if you prefer, use diced chicken breast or thigh in place of prawns for a non-seafood option.
Recipe FAQs
Yes. Penne works well, but fusilli, rigatoni, spaghetti or linguine are all suitable alternatives depending on your preference.
Freezing dishes with cooked prawns is not ideal, as thawed prawns can become rubbery. If you freeze the pasta without prawns, store it airtight for 2–3 months and add fresh prawns when reheating.
Yes. Use gluten-free penne or another gluten-free pasta and ensure your chorizo contains no gluten-based fillers.
If you make this recipe, please leave a comment and a rating below — I’d love to see your photos!
More dairy free comfort food:
One Pot Sausage Casserole
Beef Minestrone Soup
Slow Cooked Curried Sausages
Prawn Wontons with Chilli Oil
Prawn and Chorizo Pasta
Ingredients
- 300 grams penne pasta
- 1-2 tablespoons olive oil
- 250 grams chorizo, sliced
- 1 red onion, finely diced
- 4-5 garlic cloves, crushed
- ½–1 teaspoon red chilli flakes
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 250 grams raw prawns, peeled
- 2 cups passata
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for serving)
Instructions
- Bring a large pot of salted water to the boil. Cook the penne until al dente. Reserve about ¼ cup of the cooking water before draining.
- Heat olive oil in a large pan over medium heat. Fry the sliced chorizo until crispy, then remove and set aside, leaving the oil in the pan.
- Add diced red onion and cook until softened and translucent.
- Stir in garlic, red chilli flakes, oregano and smoked paprika and cook for 1–2 minutes until fragrant.
- Add the prawns and cook for 2–3 minutes until pink and opaque. Avoid overcooking.
- Pour in passata, season with salt and pepper, return the chorizo and simmer for 3–5 minutes.
- Add the cooked penne and a splash of reserved pasta water, tossing to coat. Squeeze over lemon juice and stir through.
- Remove from heat, garnish with chopped parsley and serve hot.
Notes
Nutrition
Nutritional information is an estimate and will vary based on the exact ingredients used.
This recipe was originally published in 2023 and updated with new photos and information in 2025; the recipe itself has not changed.