Linguine with Garlic Prawns and Spanish Chorizo

This vibrant prawn and chorizo pasta brings together the bold flavors of Spanish chorizo and tender garlic prawns, all tossed in silky linguine with fresh lemon, parsley, and pecorino. It’s an effortlessly elegant meal rooted in Mediterranean and Spanish-inspired cooking, blending surf and turf with zesty warmth. Perfect for busy weeknights, romantic dinners, or casual entertaining, this recipe delivers restaurant-quality flavor in under 30 minutes. The richness of the cured sausage meets the brightness of citrus and herbs, creating a dish that’s satisfying and harmonious in every bite. Whether you’re cooking to impress or simply craving comfort with flair, this pasta proves that simple ingredients, cooked well, are always the best ingredients.

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Ingredients (Makes 4 portions)

Ingredients

400 g (14 oz) linguine, or other pasta of choice
250 g (9 oz) Spanish chorizo (mild or hot), thinly sliced or crumbled
60 ml (1/4 cup) olive oil, divided
6 cloves garlic, peeled and crushed
Chili flakes, optional, to taste
300 g (10.5 oz) raw prawns, peeled
Zest of 1 lemon
30–45 ml (2–3 tbsp) lemon juice, or to taste
50 g (1/2 cup) pecorino cheese, finely grated + extra for serving
20 g (1/3 cup) fresh parsley, chopped
Salt and freshly ground black pepper, to taste
About 240 ml (1 cup) reserved pasta water
1 tsp sweet Hungarian paprika (not hot or smoked)

For Serving/Garnishing

Extra chopped parsley
Lemon wedges
Extra pecorino cheese

Nutrition Information (per 100g)

Calories: 202
Fat: 10.1
Protein: 10.6
Carbohydrates: 18.5
Fiber: 1.6

Directions

Cook the Pasta

1. Bring a large pot of water to a boil, adding 2 teaspoons of salt per 960 ml (4 cups) of water. Add the pasta and cook for 1 minute less than the package instructions until al dente. Reserve about 240 ml (1 cup) of pasta water before draining.

Prepare the Chorizo and Aromatics

2. In a large pan over high heat, add the chorizo and 30 ml (2 tbsp) of the olive oil. Fry until browned and crisp, about 3–4 minutes. Remove and set aside, leaving oil in the pan.

Cook the Prawns

3. Reduce heat to low. Add garlic, chili flakes (if using), and paprika. Fry gently for 1–2 minutes until aromatic. Add the prawns and cook until just pink and opaque, about 2–3 minutes, taking care not to overcook.

Combine and Finish

4. Add drained pasta to the pan with 80 ml (1/3 cup) pasta water, chorizo, remaining olive oil (30 ml or 2 tbsp), lemon zest, lemon juice, pecorino, and parsley. Stir to coat well. Season generously with salt and pepper.

Final Touches and Serving

5. Let pasta sit in the pan for 1 minute to allow the sauce to thicken slightly. Adjust consistency with additional oil or pasta water if needed. Serve garnished with lemon wedges, extra parsley, and more pecorino.

Cookix's Secrets

Alternative Proteins

Replace prawns with scallops or shredded chicken; swap chorizo with turkey sausage.

Balancing Flavor

Adjust lemon juice and chili to taste. The acidity balances the richness of chorizo and cheese.

Dairy-Free

Skip pecorino and finish with lemon zest and olive oil, or use a plant-based cheese alternative.

Flavor Boost

Stir in sun-dried tomatoes or drizzle with chili oil before serving.

Healthier Option

Use whole wheat pasta and reduce the cheese for a lighter version.

Pasta Perfection

Undercook the pasta slightly so it can finish cooking in the sauce for better flavor absorption.

Prawn Prep

Use peeled, deveined prawns for ease. Pat dry before cooking to help them sear.

Sauce Consistency

Start with 80 ml (1/3 cup) pasta water, then add more as needed to loosen the sauce.

Seasonal Twists

Add cherry tomatoes in summer or baby spinach for a nutrient boost.

Ask Cookix, your sous-chef