Linguine with garlic prawns and chorizo

You'll have a tasty dinner on the table in no time with this garlic prawn and chorizo linguine, which takes an easy-breezy 25 minutes to pull together!

  • 25 mins preparation
  • Serves 4
  • Print


  • 400 g linguine pasta
  • 2 tbsp extra virgin olive oil
  • 250 g cured chorizo sausages, thinly sliced
  • 500 g uncooked large prawns, peeled, deveined, tails intact
  • 4 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped
  • 1 tsp smoked paprika
  • 250 g mixed cherry tomatoes, halved
  • 2 tsp finely grated lemon zest
  • 1/3 cup lemon juice
  • 1/3 cup finely chopped flat-leaf parsley, plus extra to serve
  • lemon cheeks to serve


  • 1
    Cook pasta in a large saucepan of salted, boiling water following packet instructions until just tender. Drain, reserving 1 cup of the cooking liquid.
  • 2
    Heat 2 teaspoons of the oil in a large, heavy-based frying pan over medium heat. Cook chorizo, turning, for 3 minutes or until browned. Transfer to a plate.
  • 3
    Add prawns, garlic, chilli, paprika and tomato to pan. Cook, stirring occasionally, for 5 minutes or until prawns are just cooked through. Season to taste.
  • 4
    Return chorizo to pan. Add lemon zest, juice, pasta, parsley and remaining oil. Season. Add enough of the reserved pasta water to coat pasta. Toss to coat.
  • 5
    Divide pasta mixture among bowls or plates. Serve with lemon cheeks. Sprinkle with small flat-leaf parsley leaves, if desired.