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  • Writer's pictureLydia Gerratt

Prawn, chorizo and pea pasta

Prawn, chorizo and pea pasta

The flavours in this dish are incredible. Chorizo and prawns are like the best of friends, they get on so well together and the peas, well they just keep adding to the overall yumminess.

It’s worth using egg tagliatelle as the texture and rich flavour are strong enough to take on the paprika released from the chorizo.

My little boys scoff this pasta in 2 minutes flat.

Prawn, chorizo and pea with egg tagliatelle pasta


10cm chorizo salami, peeled and finely sliced (Unearthered chorizo de leon is very good)

2 tablespoon extra virgin olive oil

10g unsalted butter

3 garlic cloves, finely chopped

½ red bird’s eye chilli, finely chopped (optional)

150g raw prawns

300g frozen petits pois peas

10g fresh parsley, finely chopped

350g egg tagliatelle pasta (Guiseppe Cocco is very good)


Put a dry medium size frying pan on a low heat to warm up as you get the ingredients ready.

Microwave the frozen pea for 4 minutes on high in a bowl covered with a piece of kitchen paper.

Add the chorizo slices to the warm pan and fry for about 5 minutes on a medium heat. The chorizo releases quite a bit of oil so you don’t need to add any extra at this stage.

Add the olive oil, butter, chopped garlic, chilli and parsley, stir and fry for 1 minute. Add the raw prawns, stir and reduce the heat to low. Cook until the prawns change from grey to pink – the timings will depend on how big the prawns are.

Add the microwaved peas, stir to incorporate all the flavours and turn the heat off.

Place a large pan that can hold 3 litres of water onto a high heat. When the water starts to boil add a teaspoon of salt and all of the pasta.

When the pasta is cooked al dente (soft on the outside but slightly hard in the middle), lift it out of its water with a pasta spoon and put it directly into the pan with the prawns, chorizo and peas. Add a 4-5 tablespoons of pasta water to help create a sauce (the starch in the pasta water thickens the sauce). Drizzle on a little more olive oil and serve immediately.

Preparation time 10 minutes, cooking 15 minutes, 2 adult portions, 2 children portions

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