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Photo of Prawn and chorizo pasta by WW

Prawn and chorizo pasta

Total Time
30 min
15 min
15 min
A spicy, Spanish-inspired seafood dish that’s full of juicy tomatoes and fragrant herbs.


Dry pasta

200 g, spiral

Chorizo sausage

100 g, coarsely chopped

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Raw peeled prawns

600 g

Lemon juice

60 ml

Canned diced tomatoes

400 g

Canned butter beans, rinsed and drained

1 400g can

Fresh basil

2 tbs, torn leaves

Fresh flat-leaf parsley

1 tbs, finely chopped


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan.
  2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add chorizo and cook, stirring, for 5 minutes or until browned. Drain on paper towel and drain fat from pan.
  3. Reheat pan over medium heat. Add oil, then onion and cook, stirring, for 5 minutes or until softened. Add prawns and cook over high heat for 2 minutes or until prawns change colour and are just cooked. Add juice, tomatoes, butter beans and chorizo, stirring until heated through, then toss into pasta with basil and parsley.


SERVING SUGGESTION: Mixed green leaf salad on the side. TIP: Try using chickpeas or lentils instead of butter beans.