I’ll admit, this isn’t the sort of pasta I grew up making—but once I tested it properly, it earned a permanent place in my weeknight rotation. The first time, I added the prawns too early and they tightened up like little rubber buttons. Such a waste.
The second go, I treated them more gently, let the chorizo do most of the flavour work, and finished with lemon right at the end. That small change made all the difference. This is one of those dishes that feels bold and indulgent, but is actually very straightforward once you get the timing right.
Mary Berry Prawn and Chorizo Pasta – Smoky, Saucy, and Ready in 30 Minutes
Course: MainCuisine: Mediterranean2
servings10
minutes20
minutes540
kcalIngredients
Raw Prawns (150g) – Cook quickly and stay sweet. I tested pre-cooked once; never again—dry and chalky.
Chorizo (100g) – Go for Spanish-style, not cooking sausage. It releases oil that flavours the whole dish.
Pasta (200g) – Spaghetti or penne both work. I prefer spaghetti—it clings to the sauce better.
Onion + Garlic – The savoury base. Don’t brown them; just soften.
Chopped Tomatoes – Gives body and balance to the richness.
Tomato Paste – Adds depth. Skipping it made the sauce taste thin.
Smoked Paprika – Leans into the chorizo’s smokiness.
Chilli Flakes (optional) – I add a pinch when I want heat, not fire.
Lemon – Non-negotiable for me. It lifts everything at the end.
Directions
- Bring a large pan of well-salted water to the boil. Cook pasta until al dente. Reserve ¼ cup of pasta water, then drain.
- Heat a wide frying pan over medium heat with a small drizzle of olive oil. Add chorizo and cook for 3–4 minutes until it releases its oils and crisps slightly.
- Add onion and garlic. Cook gently for 2–3 minutes until soft and fragrant.
- Stir in tomato purée, chopped tomatoes, smoked paprika, and chilli flakes. Simmer for 5–7 minutes until slightly thickened. Season carefully.
- Stir in prawns and cook for 3–4 minutes until just pink and opaque. Loosen with pasta water if needed.
- Toss the pasta through the sauce. Finish with parsley and a generous squeeze of lemon. Serve immediately.
Why This One Works So Well
This recipe works because it relies on contrast, not complication.
- The chorizo releases smoky, paprika-rich oil that forms the base of the sauce.
- The prawns are added last, so they stay tender and sweet.
- The tomato sauce is simple, letting the main ingredients shine.
I didn’t expect such a short cook to deliver this much flavour—but it really does.
INGREDIENTS
- Raw Prawns (150g) – Sweet and juicy when cooked properly. I tested pre-cooked once and won’t again.
- Chorizo (100g) – Spanish-style is essential. It flavours the entire dish as it cooks.
- Pasta (200g) – Spaghetti or linguine cling best to the sauce, in my experience.
- Onion & Garlic – A gentle savoury base; don’t brown them.
- Chopped Tomatoes – Balance the richness of the chorizo.
- Tomato Purée – Adds depth. Skipping it made the sauce taste thin.
- Smoked Paprika – Enhances the chorizo’s warmth.
- Chilli Flakes (optional) – I use just a pinch.
- Lemon – Essential at the end. It lifts everything.
Make it Your Own
- Creamy version: I’ve added a small splash of cream at the end—it works, but keep it restrained.
- Add greens: Spinach wilts in beautifully.
- Different pasta: Penne works well if that’s what you have.
(I haven’t tested freezing this, so I wouldn’t recommend it.)
How to Avoid Mistakes
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rubbery prawns | Overcooked | Add last, cook 3–4 mins only |
| Oily sauce | Too much added oil | Let chorizo fat do the work |
| Flat flavour | Under-seasoned tomatoes | Season properly, finish with lemon |
How to Make Mary Berry’s Prawn and Chorizo Pasta
- Cook the pasta
Bring a large pan of well-salted water to the boil. Cook pasta until al dente. Reserve ¼ cup of pasta water, then drain. - Cook the chorizo
Heat a wide frying pan over medium heat with a small drizzle of olive oil. Add chorizo and cook for 3–4 minutes until it releases its oils and crisps slightly. - Soften the aromatics
Add onion and garlic. Cook gently for 2–3 minutes until soft and fragrant. - Make the sauce
Stir in tomato purée, chopped tomatoes, smoked paprika, and chilli flakes. Simmer for 5–7 minutes until slightly thickened. Season carefully. - Add the prawns
Stir in prawns and cook for 3–4 minutes until just pink and opaque. Loosen with pasta water if needed. - Combine and serve
Toss the pasta through the sauce. Finish with parsley and a generous squeeze of lemon. Serve immediately.
My Kitchen Tips
- I always pat prawns dry before cooking—helps them stay juicy.
- Pasta water is your best friend if the sauce tightens.
- Taste at the end—chorizo varies wildly in saltiness.
Storage + Serving
- Best eaten fresh, but keeps up to 2 days in the fridge.
- Reheat gently in a pan with a splash of water—avoid high heat.
- Serve with: Garlic bread, green salad, or a crisp white wine.
FAQs
Can I make Mary Berry prawn and chorizo pasta ahead of time?
It’s best served fresh, but leftovers can be refrigerated for up to 2 days.
How do I stop prawns from becoming rubbery?
Add them at the end and cook just until pink, no more than 4 minutes.
Can you freeze prawn and chorizo pasta?
I don’t recommend freezing—it affects the texture of the prawns.
What pasta works best with prawn and chorizo sauce?
Spaghetti, linguine, or penne all work well.
