Chorizo & Prawn Linguine

Chorizo & Prawn Linguine is a pasta recipe ready in 20 min. It makes 4 servings, each 400 kcal with 21 g protein. Beginner level, 9 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 20 mintotal
  • Beginnerlevel
  • 400kcal a serving
  • 21 gprotein
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Chorizo & Prawn Linguine

What is Chorizo & Prawn Linguine

Linguine tossed with crisp chorizo and prawns in a garlic, chilli, white wine and butter sauce with lemon and parsley.

More:Shrimp recipesFish and seafood recipesLow-calorie meals

How to make Chorizo & Prawn Linguine

Tips from the cook

  • Scoop out a mugful of pasta water before draining, as it loosens the sauce and makes it glossy.
  • Cook the chorizo until it crisps and releases its oil, which flavours the whole pan.
  • Cook the prawns for only 1 to 2 minutes at first, as they finish in the sauce.
  • Let the wine reduce by about half before the pasta goes in.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Greek Salad15 min · 500 kcalHot Honey Garlic Bread2 h · 330 kcal

Meal prep and storage

Best eaten at once, as prawns turn rubbery when reheated.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Chorizo & Prawn Linguine substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Linguine1 option
  • Gluten-free spaghetti 1:1 by weight

    Cook 1 min less.

Chorizo0 option
    Shrimp2 options
    • Chicken breast strips 1:1 by weight; cook a little longer

      Not seafood taste.

    • Firm tofu cubes 1:1 by weight

      Still contains soy.

    Fresh chilli2 options
    • Mild bell pepper, finely chopped 1:1

      No heat.

    • Leave out (heat is optional) leave out (optional heat only)
    White wine1 option
    • Stock + 1 tsp lemon juice or mild vinegar per 100 ml 1:1 by volume

      Less complexity.

      Still contains celery.

    Butter2 options
    • Vegan/dairy-free butter block 1:1 by weight

      Soft tub margarine fails in pastry and cheesecake base.

    • Olive oil use about 3/4 as much by volume

      Not for creaming or pastry; base goes oily.

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