Description
shrimp and chorizo pasta is a vibrant Mediterranean-inspired pasta dish featuring smoky Spanish chorizo and succulent shrimp in a flavorful tomato-based sauce with fresh herbs.
Ingredients
Core Ingredients That Make the Magic Happen
1 lb large shrimp, peeled and deveined
8 oz Spanish chorizo, diced
1 lb penne or rigatoni pasta
4 garlic cloves, minced
Supporting Cast Members
1 pint cherry tomatoes, halved
1 red bell pepper, sliced
1 medium Spanish onion, diced
1/4 cup fresh basil, chopped
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp smoked paprika
Red pepper flakes to taste
Salt and black pepper to taste
Instructions
- Get that water going – Fill your biggest pot with water, add a generous handful of salt, and crank up the heat. I always start here because waiting for water to boil while everything else is ready is basically culinary torture.
- Chorizo gets the spotlight first – Grab a large skillet, set it to medium heat, and dump in your chorizo pieces. Let them sizzle away for about 4-5 minutes until they’re golden and have released all that gorgeous red oil. Your kitchen will smell incredible.
- Build the flavor base – Throw in your chopped onion and let it cook until it’s soft and translucent, maybe 3-4 minutes. Add the garlic next and stir it around for just a minute – any longer and you’ll end up with bitter, burnt garlic (learned that lesson the hard way).
- Vegetables join the party – Toss in those bell pepper strips and let them cook down for about 5 minutes until they’re tender-crisp. Hit everything with salt, pepper, and that smoky paprika that makes this dish special.
- Shrimp makes its entrance – Add your shrimp to the pan and cook them just until they turn pink and curl up slightly, about 2-3 minutes per side. Seriously, don’t walk away during this step – overcooked shrimp is sad shrimp.
- The grand finale – Drain your pasta but grab a cup of that starchy pasta water first! Add the hot pasta to your skillet along with the cherry tomatoes. Toss everything together like you’re conducting an orchestra, adding splashes of pasta water until you get a nice, silky coating.
- Fresh finish touches – Kill the heat, squeeze in that fresh lemon juice, and fold in your basil leaves. Taste it, adjust the seasoning, and try not to eat half of it straight from the pan (I usually fail at this part).
Notes
- Use Spanish chorizo (dry-cured) not Mexican chorizo for best results
- Don’t overcook shrimp – they cook quickly and become rubbery
- Save pasta water for sauce consistency
- Fresh basil added at the end prevents wilting
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Mediterranean Dinner Recipes
- Method: Stovetop
- Cuisine: Spanish/Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 485 kcal
- Sugar: 8g
- Sodium: 1,250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 185 mg