Chilli Pasta with Garlicky Prawns and Spicy Chorizo

27 January 2021 By

Chilli Pasta with Garlicky Prawns and Spicy Chorizo is my kind of dish! It packs an abundance of flavour and has a summery vibe with just the right amount of chilli kick. It’s quick, easy and fuss free and so delicious you ought to make a fair amount and share with friends. Serve with a leafy green and tomato salad and have some crusty fresh bread to mop up all that divine juice and fragrant oil.

Ingredients - Serves 3 to 4

  • 1 tbsp olive oil
  • 2 tbsp Latasha’s Kitchen Chilli Oil
  • 16 large raw prawns, deveined with tails left intact
  • 300 g spicy chorizo, thinly sliced at an angle into rounds
  • 3 shallots (small red onion), thinly sliced
  • 400 g gluten free Barilla pasta such as linguine, spaghetti
  • 5-6 cloves plump garlic, minced
  • ¼ cup dry white wine (one you would drink!)
  • 1 tsp sweet Hungarian paprika
  • ½ tsp or more dried crushed chilli flakes (without seeds)
  • 2 ripe large Roma tomatoes, chopped
  • 2 tbsp crème fraiche (or use mascarpone)
  • ⅓ cup parsley, finely chopped
  • ⅓ cup basil, chopped
  • ⅓ cup coriander, finely chopped
  • Freshly ground salt flakes and black pepper


  1. Heat 1 tablespoon of olive oil in a large frying pan and cook the chorizo and onion together over a medium heat for 10 minutes.
  2. Keep aside the chorizo mixture. Some chorizos give off a lot of fat. If this happens drain most of it, leaving 2 tablespoons in the pan.
  3. Heat the pan until hot and cook the prawns for 1-2 minutes each side until cooked through. Remove the prawns from the pan and set aside.
  4. Meanwhile, bring a large pot of water to the boil and cook the pasta until just al dente. Drain, reserving ¼ cup of the cooking water.
  5. While the pasta is cooking, add Latasha’s Kitchen Chilli Oil and minced garlic to the pan along with the chorizo mixture and cook for 1 minute, then add the wine, paprika and chilli flakes. Cook for 3-4 minutes then add the tomatoes and mascarpone, and return the prawns to the mixture, stirring to combine.
  6. Add the pasta and reserved pasta water to the prawn and chorizo mixture, toss gently and cook a further few minutes until everything is heated through. Stir through half of the parsley, basil and coriander.
  7. To serve: Season to taste with ground salt flakes and black pepper then sprinkle with the remaining herbs.