Our Table Stories RECIPES

Spicy Chorizo Prawn Pasta

This autumn what I love the most is having all kind of pasta, seafoods and desserts. Feeling all blend, you would love this spiced up Autumn Pasta – Spicy Chorizo Prawn Pasta like us.

So we love to eat meat and cheese, therefore we always kept salt-cured meat like chorizo and eat it whenever we want. Hence, there are always some left over in the freezer, and when you wonder how to finish them, this is the recipes you are looking for.

It’s a super easy recipes for any dining plan – it just take you less than 30mins and get it done. So here is how you begin.

The most important step of the dish is to blend the chorizo as that is the highlight of the dish. I really love my blender, a gift from last year Christmas, it really saves me from all the trouble when come to blending, stirring and mixing. However, for those who don’t have a blender, don’t worry, we can always use the traditional method just chop it finely as fine as possible.

Meanwhile, you can also start cooking your pasta – this time we decided to use spaghetti as we find that it tastes a lot better. Nonetheless, you can always replace with a different kind of pasta you got at home. Cooking is a way to be creative that is how we always found joy when we do all the different experimental in the kitchen.

So let begin cooking, hit your pan with finely chopped garlic and the well-blended chorizo in the olive oil, stir fry them till fragrantly. Then add in the prawn, cook them till it turns orange. We then add in the homemade prawn stock as a flavoring rather than adding salt.

We then stir in the cooked pasta for a minute and serve them in a plates garnishing with basil leaves.

Ingredients |

  • 400g of Spaghetti
  • 300g of Air-dried Chorizo, chopped
  • 3 tbsp of Olive Oil
  • 2 Cloves Garlic
  • 3 tbsp of Homemade Prawn Stock
  • 500g Peeled Prawn, Halved Lengthways
  • Basil Leaves, To Serve

Method |

Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.

Place the chorizo in a food processor and process until finely chopped.

Heat the oil in a large frying pan over high heat. Add the garlic, chorizo, prawn stock, and cook, stirring, for 5 minutes or until golden and crisp. Add the prawn and cook for 4 minutes. Add the pasta, reserved cooking liquid and toss to combine. Serve with basil leaves.

That’s easy and beautiful, isn’t it? The warm colours just match it so well that it fits in the seasonal vibes. What you wait for? Cook it and let us know how much you enjoy the sea favour of the dish!

xoxo, Angela.

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