Jamie Oliver Prawn and Chorizo Pasta Recipe

Looking for a pasta dish that’s bold, smoky, and packed with flavor?

This Jamie Oliver Prawn and Chorizo Pasta Recipe delivers exactly that. Juicy prawns and spicy chorizo come together in a rich tomato-based sauce, making every bite full of contrast and character. It’s a quick midweek dinner with restaurant-quality taste—and it all comes together in under 30 minutes.

What is Jamie Oliver’s Prawn and Chorizo Pasta?

Jamie Oliver’s Prawn and Chorizo Pasta is a fusion-style pasta dish that combines sweet, tender prawns with the smoky heat of Spanish-style chorizo. Tossed in a garlicky tomato sauce and served over your favorite pasta, it’s a dish that balances seafood freshness with meaty depth. This recipe is known for its speed, bold seasoning, and satisfying finish.

Other Popular Recipes

• Jamie Oliver Fried Rice
• Full English Breakfast
• Mary Berry Beef Wellington

Why You Should Try This Recipe

• Ready in under 30 minutes – Great for busy weeknights
• Big, bold flavors – Chorizo and prawns are a perfect match
• Minimal ingredients – Yet packed with taste
• Visually vibrant – Red tomatoes, golden chorizo, and juicy prawns
• Easy to adjust – Add spice, veggies, or different pasta
• Perfect for entertaining or solo meals

Ingredients Needed to Make Jamie Oliver’s Prawn and Chorizo Pasta

• 150g raw prawns (peeled and deveined)
• 100g chorizo sausage (sliced into thin rounds)
• 200g pasta (penne or spaghetti work well)
• 2 cloves garlic (minced)
• 1 small onion (finely chopped)
• 1 can chopped tomatoes (400g)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• Pinch of chili flakes (optional)
• Olive oil – for cooking
• Salt and pepper – to taste
• Fresh parsley – for garnish
• Lemon wedges – for serving

Equipment Needed

• Large frying pan
• Medium saucepan (for pasta)
• Colander
• Knife and chopping board
• Wooden spoon or spatula

Instructions to Make Jamie Oliver’s Prawn and Chorizo Pasta

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to package instructions until al dente.
• Drain and set aside, reserving 1/4 cup of pasta water.

Step 2: Cook the Chorizo

• Heat a drizzle of olive oil in a large frying pan over medium heat.
• Add sliced chorizo and cook for 3–4 minutes, allowing the oils to release and the edges to crisp slightly.

Step 3: Sauté Aromatics

• Add chopped onion and garlic to the pan.
• Cook for 2–3 minutes, stirring often, until softened and fragrant.

Step 4: Make the Sauce

• Stir in tomato paste, chopped tomatoes, smoked paprika, and chili flakes.
• Simmer for 5–7 minutes, letting the sauce thicken slightly. Season with salt and pepper.

Step 5: Add the Prawns

• Stir in prawns and cook for 3–4 minutes, or until they turn pink and opaque.
• Add a splash of reserved pasta water if the sauce is too thick.

Step 6: Combine and Serve

• Toss cooked pasta into the sauce, mixing well to coat.
• Plate up and garnish with chopped parsley and a squeeze of lemon juice.
• Serve hot with crusty bread or a simple green salad.

What Goes Well With Jamie Oliver’s Prawn and Chorizo Pasta

• Garlic bread – Perfect for scooping up sauce
• Simple green salad – Lightens up the meal
• Chilled white wine – Sauvignon Blanc or Pinot Grigio pairs well
• Steamed asparagus or green beans – Adds a fresh crunch
• Roasted peppers or zucchini – Complement the smoky flavor
• Lemon wedges – Brightens every bite
• Parmesan shavings – Optional, but delicious

Expert Tips for Making the Best Prawn and Chorizo Pasta

• Use raw prawns for best flavor – They cook quickly and stay juicy
• Choose good-quality chorizo – It’s the backbone of the dish’s flavor
• Don’t overcook the prawns – They turn rubbery if left too long
• Add pasta water as needed – Helps bind the sauce to pasta
• Balance with lemon – A squeeze at the end cuts the richness
• Taste and season well – Tomatoes need salt to shine
• Finish with fresh herbs – Parsley or basil adds color and lift

Easy Variations of Jamie Oliver’s Prawn and Chorizo Pasta

• Make it creamy – Add a splash of cream or cream cheese
• Add veggies – Bell peppers, spinach, or cherry tomatoes work great
• Use different pasta – Try tagliatelle, fusilli, or linguine
• Swap prawns for scallops – Another seafood option
• Make it spicy – Increase chili flakes or add fresh red chili
• Use passata instead of chopped tomatoes – For a smoother sauce
• Add white wine to deglaze the pan – Boosts depth and richness

Best Practices to Store Jamie Oliver Prawn and Chorizo Pasta

• Cool leftovers completely before storing – Prevents condensation
• Store in an airtight container – Keeps it fresh for up to 2 days
• Label the container with date – Helpful for quick identification
• Don’t store with garnish – Add parsley fresh when reheating
• Avoid freezing if using pre-frozen prawns – Can alter texture

Best Practices to Reheat Jamie Oliver Prawn and Chorizo Pasta

• Reheat gently in a pan with a splash of water or stock – Helps revive the sauce
• Microwave in 30-second bursts – Stir between each interval
• Avoid overcooking prawns during reheating – Heat just until warm
• Cover with a lid when microwaving – Keeps moisture in
• Taste before serving again – Add seasoning or a dash of lemon if needed

How Can I Make Jamie Oliver’s Prawn and Chorizo Pasta Healthier?

• Use whole wheat or legume-based pasta – Adds fiber
• Reduce the amount of chorizo – Still flavorful with less
• Add more veggies – Like spinach or roasted zucchini
• Skip the oil and use chorizo fat to cook aromatics – Cuts extra fat
• Use fresh tomatoes – Instead of canned for a lighter sauce
• Cut down on salt – Chorizo already brings a lot
• Serve with a side salad instead of bread

Nutrition Value (per serving, approx.):

• Calories: 540
• Fat: 28g
• Carbohydrates: 45g
• Protein: 30g
• Sodium: 900mg
• Fiber: 4g

Final Words

This Jamie Oliver Prawn and Chorizo Pasta is a quick and flavorful dish that hits all the right notes—smoky, spicy, and satisfyingly saucy. It’s simple enough for a weeknight and special enough for company. Once you try it, you’ll want it in your regular dinner rotation.

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