Prawn & Chorizo Linguine

Andi Healey
Web Manager

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Ingredients

• 200g linguine
• Salt for pasta water
• 1 tbsp olive oil

For the Sauce:

• 200g raw king prawns, peeled and deveined
• 120g cooking chorizo, sliced into rounds
• 3 cloves garlic, finely sliced
• 1 small red onion, finely diced
• 1 red chilli, deseeded and finely chopped (adjust to taste)
• 400g tin chopped tomatoes
• 150ml dry white wine
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• Pinch of sugar
• Handful of fresh parsley, roughly chopped
• Extra virgin olive oil for drizzling
• Salt and freshly ground black pepper

To Serve:

• Fresh parsley, chopped
• Lemon wedges
• Crusty bread for mopping up
• Parmesan shavings (optional - not traditional but delicious)

Method

1. Getting Started:
2. Prep everything first: Have all your ingredients chopped and ready. This dish moves quickly once you start cooking.
3. Boil the pasta water: Get a large pan of well-salted water on to boil. Add the linguine and cook according to packet instructions minus 1 minute (it'll finish cooking in the sauce). Reserve a mugful of pasta water before draining.
4. Making the Sauce:
5. Render the chorizo: Heat your Le Creuset shallow casserole over medium heat. Add the chorizo slices and cook for 2-3 minutes until they've released their gorgeous red oil and are starting to crisp. Don't skip this step - this paprika-infused oil is where the magic happens.
6. Build the aromatics: Add the diced red onion to the pan and cook for 3-4 minutes until softened. Add the garlic and chilli, cooking for another minute until fragrant. The pan should smell incredible by now.
7. Add the tomatoes: Stir in the tomato purée and smoked paprika, cooking for 30 seconds, then pour in the white wine. Let it bubble away for 2 minutes to cook off the alcohol.
8. Simmer the sauce: Add the tinned tomatoes and a pinch of sugar. Season with salt and pepper. Simmer for 5-7 minutes until the sauce has thickened slightly and the raw tomato taste has mellowed.
9. Cook the prawns: Nestle the prawns into the sauce and cook for 3-4 minutes, turning once, until they've turned pink and are cooked through. Don't overcook them - they'll go rubbery.

1. Bringing It Together:
2. Add the pasta: Using tongs, transfer the slightly undercooked linguine directly into the sauce (or drain and add it). Toss everything together, adding splashes of the reserved pasta water to create a silky sauce that clings to every strand.
3. Finish with herbs: Stir through most of the chopped parsley, saving some for garnish.
4. Taste and adjust: Check your seasoning. The chorizo is salty, so you might not need much additional salt. Add a squeeze of lemon juice if it needs brightness.

1. To Serve:
2. Twirl the linguine into shallow bowls, making sure everyone gets a generous amount of prawns and chorizo. Drizzle with good extra virgin olive oil, scatter with the remaining parsley, and serve with lemon wedges on the side.
3. Put the pan in the middle of the table with crusty bread. Sharing is caring, and there's something wonderfully intimate about both reaching for the same piece of bread to mop up that paprika-stained sauce.

Chef's Tips

Chorizo choices: Use cooking chorizo (the soft, raw kind), not the pre-sliced cured chorizo you put on a charcuterie board. Look for it in the refrigerated section near the sausages.

Prawn prep: Raw prawns are essential here. Pre-cooked prawns will turn to rubber when you heat them again. If your prawns are frozen, defrost them thoroughly and pat dry with kitchen paper.

Pasta water is liquid gold: That starchy pasta water helps the sauce cling to the linguine. Don't skip reserving some before you drain.

Spice level: Deseed the chilli for gentle warmth, leave the seeds in if you like it hot. Or skip it entirely if heat isn't your thing.

Wine in cooking: Use a wine you'd actually drink. The quality matters, but it doesn't have to be expensive - a decent Pinot Grigio or Sauvignon Blanc works perfectly.

Make it special: For an extra romantic touch, serve this in one large Le Creuset shallow casserole at the table, Lady and the Tramp style.

Timing: This comes together so quickly that you want everything prepped before you start cooking. Get the pasta water boiling first, then start the sauce once the pasta goes in.

Dietary variations:

• Gluten-free: Use gluten-free linguine (cook according to packet instructions as timing may vary slightly)
• Dairy-free: This recipe is naturally dairy-free (the optional Parmesan can be omitted or use a plant-based alternative)
• Low-carb: Swap the linguine for courgette noodles (zoodles) - add them at the end and just toss through the hot sauce for 1-2 minutes

Wine Pairing

The smoky paprika and tomato sauce can handle a bold wine. Try a Spanish Garnacha (Grenache) or a fruity Tempranillo - both have the body to stand up to the chorizo while complementing the sweetness of the prawns. A chilled Albariño also works beautifully if you prefer white wine.

Serve in Riedel Vinum or Ouverture glasses to appreciate the wine's full character.

Why This Recipe Works for Valentine's Day

This is fast, impressive, and utterly delicious. The deep red sauce looks passionate on the plate, and there's something undeniably romantic about sharing a bowl of pasta. It's the kind of meal where you accidentally touch hands reaching for the same prawn, and nobody minds getting a little sauce on their chin.

Plus, it's done in 25 minutes flat, which means more time for... well, whatever else you had planned for Valentine's evening.