Prawn Chorizo Pasta
This prawn chorizo pasta is loaded with plump, tender prawns in a zesty, creamy tomato sauce with chorizo.
Servings: 6
Calories: 850kcal
Ingredients
Prawns
- 1 lb prawns or extra-large shrimp
- ½ tablespoon sweet smoked paprika
- 2 tsp garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon garlic olive oil
Pasta
- 12 oz gluten-free penne pasta
- 4 chorizo links casings removed and diced
- 4 tablespoon butter
- ½ teaspoon salt
- 1 tablespoon minced onion
- ½ tablespoon Italian seasoning
- ¼ cup sun-dried tomatoes diced
- 3 tablespoon tomato paste
- 2 tablespoon basil fresh; chopped
- 2 tablespoon gluten-free flour
- ½ cup chicken broth
- 2 cups heavy cream
- 1 cup spinach diced
- 1 ½ cups mozzarella cheese
- ¼ cup reserved pasta water
Instructions
Pasta
- Boil the pasta according to the directions for al dente. Then, drain, rinse, and set aside.
Prawns
- Combine the prawns, sweet smoked paprika, garlic powder, onion powder, thyme, black pepper, and salt in a small bowl and mix until evenly coated.
- In a large skillet, saute the prawns in the garlic olive oil over medium heat for 2 minutes per side. Transfer them to a bowl.
Pasta Sauce
- Melt the butter in the same pan. Then, add the chorizo, salt, minced onion, and Italian seasoning. Saute for 1 minute.
- Add the sun-dried tomatoes and tomato paste and stir to combine.
- Add the fresh basil and flour and stir until combined.
- Add the chicken broth and heavy cream. Then, whisk and cook until creamy.
- Add the spinach and mozzarella cheese and cook, stirring constantly, until the cheese is melted.
- Add the pasta to the sauce and gently stir or toss to coat.
- Add the reserved pasta water one tablespoon at a time to thin out the sauce if necessary.
- Gently mix in the prawns and enjoy.
Video
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- Freezing is not recommended due to the cream in the sauce.
- Add the pasta to a saucepan and cook over medium-low until heated through or microwave individual portions at 1-minute intervals.
- When choosing fresh prawns, look for those that are bright and shiny, not dull. If the heads are intact, the eyes should be bright, as well.
- Fresh prawns should smell fresh and briny like the sea. They should never have a fishy aroma.
- Stick to the specified cooking time for your prawns. It only takes a couple of minutes per side to fully cook them.
- If your prawns are C-shaped, they're perfectly cooked. If they're O-shaped, they've been overcooked.
- Check your pasta about two minutes before the specified time on the package to ensure perfectly al dente noodles.
- Rinse the pasta in cold water immediately to ensure it stops cooking at the perfect al dente texture.
- Al dente noodles should be tender but firm, with just a hint of snap when you bite into them.
- A good, heavy-bottom skillet is the way to go for this recipe. They hold and distribute heat much more evenly.
Nutrition
Calories: 850kcal | Carbohydrates: 53g | Protein: 32g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 1251mg | Potassium: 497mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3018IU | Vitamin C: 18mg | Calcium: 279mg | Iron: 3mg
