Shrimp Chorizo Pasta
User Reviews
4.8
-
Prep Time
2 mins
-
Cook Time
8 mins
-
Total Time
10 mins
-
Servings
4
-
Calories
680 kcal
-
Course
Main Course
-
Cuisine
Italian
Shrimp Chorizo Pasta
Description
This pasta dish features long pasta such as spaghetti or linguine cooked until just shy of done, then drained reserving some cooking liquid. Chorizo, ideally a cured Spanish sausage sliced thickly, is fried until crisp, releasing flavorful oil. Shrimp are cooked briefly with garlic, paprika, and optional red chili flakes in the chorizo oil for a smoky, slightly spicy flavor. Adding some reserved pasta cooking water creates a light sauce that coats the pasta when combined. Black pepper and salt adjust seasoning before serving garnished with fresh parsley.
The shrimp provide a tender, slightly sweet contrast to the salty, spicy chorizo. The smoky paprika complements both proteins, while the garlic and chili flakes add depth and warmth. The cooking liquid helps unify the components in a balanced, cohesive dish.
This pasta works well as a standalone meal, offering a satisfying blend of seafood and sausage flavors with a smooth texture from the pasta and sauce. It is adaptable to other pasta shapes, but longer varieties help grip the sauce better.
Choosing large shrimp ensures a substantial bite, and purchasing chorizo in casing allows neat slicing and cooking retention.
Ingredients
- 14 oz pasta see note 1, long
- 2 chorizo sausages - see note 2
- ¼ cup olive oil
- 1 lb Shrimp see note 3, raw, peeled and tails removed
- 2 cloves garlic crushed or grated
- ½ teaspoon paprika
- ¼-1/2 teaspoon red chili flakes - optional
- salt
- black pepper
- parsley fresh, for garnish
Instructions
- Bring a large pan of water to a boil, then salt it generously.
- Add the pasta and set a timer for 1 minutes less than the suggested cooking time. When draining the pasta reserving ½ cup (125ml) of the cooking liquid.
- Whilst the pasta is cooking, cut the chorizo into thick disks.
- Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes turning often until golden and crispy.
- Remove the chorizo from the frying pan, keeping the oil behind.
- Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.
- Add a ¼ cup of the pasta cooking liquid and bring the sauce to a simmer.
- Add the drained pasta and toss to coat the pasta well in the oily sauce.
- Add more cooking liquid if needed.
- Taste for seasoning and then serve garnished with parsley.
Notes
- Use long pasta like spaghetti, linguine, or angel hair; smaller shapes without tubes (like farfalle) also work.
- Preferably use cured or semi-cured Spanish-style chorizo that maintains shape; Mexican-style chorizo works but may differ in texture.
- Large shrimp (31/35 count per pound) balance size and tenderness; adjust shrimp size as preferred and buy by count for consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 74g | 25% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 318mg | 106% |
| Sodium | 1581mg | 66% |
| Potassium | 311mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 197mg | 20% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
