Chorizo And Shrimp Pasta Recipe

If you're a fan of seafood and sausage paella, then you'll probably agree with recipe developer Ting Dalton of Cook Simply that there is nothing quite like the salty, spicy hard sausage known as chorizo juxtaposed with sweet and delicately meaty prawns. Dalton brought us this brilliant and highly gratifying recipe for crispy, paprika-laden chorizo with shrimp pasta. "It's a perfect match, Dalton tells Mashed. "Alongside the garlic and sweet tomatoes, this dish really transports me" to the sunny coastlines of the Mediterranean, especially when paired with a "glass of crisp white wine."

Dalton likes using prawns rather than shrimp for this dish, but you can substitute shrimp if that's all that you have on hand. And while Dalton adores the heat of fresh red chili pepper, "you can use chili flakes" in a pinch, or if you don't want the heat, then you can leave it out altogether. "Baby tomatoes have a lovely sweetness, but you can also use other types of tomatoes," she points out, and similarly, if you don't have spaghetti, tagliatelle will also work equally well here. Punchy paprika from the chorizo, garlic, and chili really make this a dish worth serving up for a midweek dinner or entertaining.

Gather your ingredients

To make Dalton's recipe for chorizo and shrimp pasta, you'll need one cup of chorizo that has been cut into small chunks, king prawns or shrimp, deveined, and 14 ounces of dry spaghetti (which you will make according to the package directions). In addition, you'll need olive oil, halved grape tomatoes (also known as baby plum tomatoes) red chili, garlic, red wine vinegar, tomato purée, and finely chopped fresh chives. You'll also need salt and pepper for seasoning to taste.

Cook the chorizo and tomatoes and prep the pasta

Put a pot of salted water on your stove, and set the heat source to high. This will be the water in which you cook your pasta according to the package directions, except that you'll want to be sure to ladle off some pasta water before you drain the spaghetti in a colander. While the water is heating up, grab a skillet, pour the olive oil into it, add the chorizo, and set the heat source to high. Sauté the chorizo for three to four minutes until they just start to turn crispy. Then lower the heat to medium, stir in the tomatoes, and add a generous pinch of salt and pepper. Cover the chorizo and tomatoes and cook for 10 minutes, stirring occasionally. You'll know this is done when the tomatoes are bursting.

Add the prawns to the chorizo and tomatoes

Take the top off your skillet, and add in the garlic, tomato purée, chili, and red wine vinegar. Then increase the heat slightly and add in a couple of spoonfuls of the pasta water. The small amount of starch contained in the pasta water will help create a uniform sauce. Next, add the prawns to the sauce, stir, and allow them to cook for three to four minutes tops. While your patience may have been required to get those tomatoes to burst in the previous step, you'll want to make sure to avoid overcooking the prawns or shrimp. 

Toss with the spaghetti and the chives

As soon as the prawns have become opaque, stir in the drained spaghetti with another splash of pasta water. Toss everything together well, then remove the skillet from the heat. Mix the chives into the spaghetti and sauce mixture and serve, garnishing with the extra reserved chives. You can store this pasta for up to three days in a suitable container in the refrigerator and heat it up again, Dalton advises Mashed. You could even freeze it for up to three months. "Just make sure to defrost thoroughly before serving," Dalton says.

Chorizo And Shrimp Pasta Recipe
5 from 9 ratings
Dalton brings us this brilliant and highly gratifying recipe for crispy, paprika-laden chorizo with shrimp pasta. It's sure to be a hit.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
servings
chorizo and shrimp pasta
Total time: 30 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chorizo, cut into small chunks
  • 2 cups grape (or baby plum) tomatoes, chopped in half
  • Salt and pepper
  • 14 ounces dry spaghetti
  • 2 garlic cloves, minced
  • 1 tablespoon tomato purée
  • 1 red chili, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 ½ cups king prawns, deveined
  • 4 tablespoons of fresh chives, finely chopped, plus extra for garnish
Directions
  1. Heat the olive oil in a skillet on high heat.
  2. Add the chorizo and sauté for 3 to 4 minutes until just turning crispy.
  3. Lower the heat to medium, stir in the tomatoes, and add a good pinch of salt and pepper.
  4. Cover and cook for 10 minutes, stirring occasionally until the tomatoes burst.
  5. Cook spaghetti in salted boiling water. Once cooked, reserve a ladleful of pasta water, then drain the pasta.
  6. Lift the lid off the skillet, and add in the garlic, tomato purée, chili, and red wine vinegar.
  7. Increase the heat slightly and add ½ cup water.
  8. Add the prawns into to the sauce, stir, and cook for 3 to 4 minutes.
  9. Once the prawns are cooked, stir the drained spaghetti into the sauce.
  10. Add a splash of the reserved pasta water, and stir to incorporate fully.
  11. Toss everything together well, then remove from the heat.
  12. Mix the chives into the spaghetti and serve with extra reserved chives.
Nutrition
Calories per Serving 479
Total Fat 10.7 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Cholesterol 16.0 mg
Total Carbohydrates 76.7 g
Dietary Fiber 3.8 g
Total Sugars 3.6 g
Sodium 369.0 mg
Protein 17.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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