Prawn and Chorizo Spaghetti

Creamy Prawn & Chorizo Spaghetti

This is the kind of pasta that feels restaurant-level but comes together faster than most takeaways. Smoky chorizo, sweet king prawns, garlic, lemon, and a silky crème fraîche sauce all clinging to spaghetti. It’s rich without being heavy, bright without being sharp, and it hits that perfect balance between comfort food and something a little bit special.

The combination of prawns and chorizo has become a modern classic for a reason. The salty, smoky fat from the chorizo melts into the pan and becomes the base of the sauce, while the prawns bring sweetness and delicate seafood flavour. Add garlic, lemon, parsley and parmesan and suddenly you have layers of flavour that feel far more complex than the ingredient list suggests.

This recipe is taken from my Sunday Times bestselling cookbook Speedy Weeknight Meals, which is built around one simple idea: food that tastes incredible but fits into real life. Most of the recipes in that book are designed to be on the table in around 30 minutes, using ingredients you can actually find in a normal supermarket. This pasta is a perfect example of that philosophy.

If you’re looking for a creamy prawn pasta recipe, an easy chorizo spaghetti, or a quick seafood pasta that feels indulgent without being complicated, this one ticks every box.

Creamy Prawn & Chorizo Spaghetti

Smoky chorizo, sweet king prawns, garlic and lemon tossed through spaghetti with a silky crème fraîche sauce. Fast, punchy and seriously comforting.

This dish sits somewhere between a classic Italian pasta and a Spanish-inspired seafood plate. Chorizo brings boldness, prawns bring sweetness, and the sauce ties everything together without drowning the pasta.

And the best part? It’s ready in around 20 minutes.

Why this pasta works so well

Good pasta dishes are about contrast. Fat, acidity, sweetness, salt and texture all working together.

This one nails that balance.

1. Chorizo creates the base of the sauce

When chorizo cooks, it releases paprika-rich oil. That oil becomes the foundation of the dish. Instead of starting with butter or olive oil, the chorizo itself flavours the pan. That means every ingredient that follows absorbs that smoky depth.

It’s the shortcut to big flavour.

2. Prawns cook quickly and stay tender

King prawns only need a couple of minutes in the pan. They turn pink almost immediately, which makes them ideal for fast pasta dishes. Overcook them and they become rubbery, so keeping the cooking time short ensures they stay juicy and sweet.

Their delicate flavour also balances the boldness of the chorizo.

3. Garlic builds aroma

Four cloves of garlic might sound like a lot, but garlic mellows as it cooks. It brings warmth and aroma without overpowering the dish.

Garlic, seafood and pasta are a trio that simply works.

4. Crème fraîche instead of cream

Crème fraîche gives the sauce creaminess while keeping it slightly tangy. It’s lighter than double cream and adds a subtle acidity that cuts through the richness of the chorizo.

The result is a sauce that coats the pasta without feeling heavy.

5. Lemon brightens everything

Seafood and lemon are natural partners. The lemon juice lifts the sauce and stops it from feeling too rich, while a little zest at the end adds fragrance.

That brightness is what makes this dish feel balanced.

6. Pasta water ties the sauce together

Adding a ladle of pasta water to the sauce helps emulsify everything. The starch in the water binds the crème fraîche and parmesan together, creating a glossy coating that clings to every strand of spaghetti.

This is a small step that makes a big difference.

The prawn and chorizo combination

Prawn and chorizo might not be traditional Italian cooking, but it’s become hugely popular in modern European kitchens.

The reason is simple.

Seafood often benefits from something salty and rich alongside it. Chorizo provides that instantly. The paprika in the sausage also echoes flavours commonly found in seafood dishes across Spain and Portugal.

You see the pairing in tapas, rice dishes and stews, but it works equally well in pasta. The fat from the chorizo becomes part of the sauce, while the prawns stay delicate and sweet.

It’s a combination that feels indulgent without being complicated.

What makes this a “Speedy Weeknight” recipe

The whole point of Speedy Weeknight Meals is practicality.

Most people don’t have time to cook elaborate dinners every night. But that doesn’t mean food has to be boring.

This recipe works because:

• It uses a single frying pan
• The sauce builds while the pasta cooks
• The ingredients are simple supermarket staples
• It’s ready in around 20 minutes

That’s exactly the type of cooking the book focuses on. Big flavour, minimal fuss.

Ingredients

200 g spaghetti
120 g chorizo, cut into small chunks
150 g raw king prawns
4 cloves of garlic, chopped
200 ml crème fraîche
1 lemon
10 g parsley, chopped
50 g parmesan, grated, plus extra for garnish

Salt and black pepper
Cooking oil

Method

1. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Don’t discard the pasta water as you’ll need some for the sauce.

2. Heat a drizzle of cooking oil in a large frying pan over medium-high heat. Add the chorizo and cook for a few minutes until it starts to turn crispy and releases its oils.

3. Add the prawns and chopped garlic to the pan and cook for about two minutes, stirring occasionally. The prawns should turn pink and opaque.

4. Use a ladle to add some pasta water into the pan, then stir in the crème fraîche, juice of half a lemon, grated parmesan and chopped parsley.

5. Add the cooked spaghetti straight into the pan and toss everything together. If the sauce needs thickening, keep stirring it over the heat. If it’s too thick, loosen it with another splash of pasta water.

6. Taste for seasoning, then serve with extra grated parmesan and a little lemon zest if you like.

Tips for the best prawn and chorizo pasta

Use raw king prawns rather than pre-cooked ones. They stay juicier and absorb more flavour.

Don’t overcrowd the pan when cooking the chorizo. It needs space to crisp properly.

Reserve plenty of pasta water. It’s the key to getting the sauce silky rather than clumpy.

Add the lemon gradually and taste as you go so it doesn’t overpower the dish.

Finish with parmesan right before serving so it melts into the sauce.

Variations and substitutions

You can adapt this pasta easily depending on what you have in the fridge.

Swap spaghetti for linguine or tagliatelle.

Add spinach or peas for extra vegetables.

Use mascarpone instead of crème fraîche for a richer sauce.

Add chilli flakes if you want a little heat.

Replace prawns with scallops if you want something slightly different.

What to serve with it

This pasta works beautifully as a standalone dinner, but if you’re serving guests you could pair it with:

A simple rocket salad with lemon dressing.

Garlic bread for extra indulgence.

Roasted tenderstem broccoli for some greens.

A crisp white wine like Pinot Grigio or Albariño.

Storage and leftovers

Seafood pasta is always best eaten fresh, but leftovers can still work.

Store in the fridge for up to 2 days in an airtight container.

Reheat gently in a pan with a splash of water or stock to loosen the sauce.

Freezing is not recommended as prawns can become rubbery after thawing.

FAQs

Can I use frozen prawns?
Yes. Just defrost them fully and pat them dry before cooking.

Can I use cooking chorizo instead of cured?
Yes, both work. Cooking chorizo releases more oil which can make the sauce slightly richer.

Can I make this pasta lighter?
You can replace crème fraîche with half-fat crème fraîche or a spoonful of cream cheese loosened with pasta water.

What pasta shape works best?
Long pasta like spaghetti or linguine works well because it wraps around the prawns and sauce.

Can I make it spicy?
Yes. Add chilli flakes or a fresh chopped chilli when cooking the garlic.

Final thoughts

This creamy prawn and chorizo spaghetti is exactly what weeknight cooking should be. Fast, satisfying and packed with flavour.

Smoky chorizo. Sweet prawns. Garlicky, lemony cream sauce. Perfectly coated spaghetti.

It’s quick enough for a Tuesday night but good enough to serve to friends.

And that’s exactly what Speedy Weeknight Meals is all about.