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Chorizo and shrimp pasta isn’t here to be subtle. It’s smoky, spicy, and packs a briny punch. Forget heavy cream sauces or plain marinara, this pasta leans bold and brothy, the kind of dish that wakes up your plate and keeps you going back for more. And don’t skip the bread. The smoky, brothy sauce practically begs for a hunk of crusty bread to soak it all up
Here’s Why This Chorizo and Shrimp Pasta Recipe Works
Spanish chorizo adds smoky heat: Cured and sliceable, it crisps in the pan and infuses the oil with bold flavor.
Wine and broth build depth: Reduced together, they create a quick sauce that’s balanced and savory.
Shrimp stay tender: Finishing them gently off the heat keeps them juicy, and prevents a rubbery, overdone texture.
Sauce worth mopping up: The brothy base clings to pasta but leaves just enough behind to swipe with crusty bread.
For another smoky, Spanish-inspired dish, my chorizo pasta with romesco sauce layers in roasted peppers and bold flavor.
Recipe Tips
Choose the right chorizo: Dry-cured Spanish chorizo is key. Skip raw Mexican chorizo, it won’t work the same.
Brown it well: Let the chorizo crisp properly; that browned flavor is the foundation of the sauce.
Deglaze with wine: Scrape up all the browned bits from the pan to layer in extra flavor.
Watch the shrimp: As soon as they turn pink and curl, pull them. Overcooked shrimp get rubbery fast.
Serve immediately: This pasta is at its best straight from the pan, while the brothy sauce is hot and glossy.
Balance the heat: Spanish chorizo varies in spice. Adjust chili flakes or olives at the end so the dish doesn’t overwhelm.
Use a wide skillet: More surface area means better browning on the chorizo and shrimp, and faster reduction of the sauce.
If you like pastas with a little kick, my penne arrabbiata with sausage brings the same bold heat in a simple tomato-based sauce.
Pasta with Spanish Chorizo and Shrimp
Chorizo and shrimp pasta is smoky, briny, and full of bold flavor, built around a light, brothy sauce instead of something heavy or creamy. It’s the kind of pasta that begs for crusty bread on the side to soak up every last spoonful. Serve it hot, scatter over fresh herbs, and enjoy a pasta night that’s simple but anything but ordinary.
If creamy comfort is more your style, my garlic butter shrimp pasta has a rich, silky sauce that clings to every bite.
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Spanish Chorizo and Shrimp Pasta
If you make this recipe, please leave a star rating and comment.
Ingredients
- 8 ounces dry fettuccine pasta
- 2 tablespoons olive oil
- 8 ounces Spanish chorizo sausage links, cut into ¼-inch slices
- 2 medium shallots, sliced
- 3 garlic cloves, grated or minced
- ½ teaspoon salt
- 1 teaspoon smoky paprika
- ½ cup dry white wine
- 2 cups fish broth, or chicken broth
- 3 tablespoons tomato paste
- 16 ounces grape tomatoes, sliced in half
- 8 ounces Kalamata olives
- 1 pound medium shrimp
- ½ cup grated Parmesan cheese
- curly leaf parsley, or flat leaf parsley for garnish
Instructions
- Fill a large pot with salted water and bring to a boil over high heat. Add the dry pasta and cook according to manufacturer’s instructions.
Meanwhile,
- Heat the oil in a large skillet set over medium heat, add the sliced chorizo and sauté for five minutes.
- Add shallots and cook until lightly wilted, about 2-3 minutes. Add the garlic and cook just until the garlic becomes fragrant, about 30-seconds then add the salt, pepper and paprika.
- Stir in the wine and cook for 1-2 minutes to burn off the alcohol. Add the fish broth and whisk in the tomato paste.
- Bring the sauce to a boil, add the sliced tomatoes and Kalamata olives, cook for 2-3 minutes.
- Remove the pan from the heat and add shrimp and let them cook in the hot sauce until they are pink and cooked through, about four minutes. Do not over cook the prawns or they will become tough.
To Serve:
- Drain the fettuccine and portion into 4 pasta bowls. Spoon the hot mixture equally over the fettuccine. Garnish each portion with grated Parmesan cheese and chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Have to admit, this combination looked a little strange, but I was looking for a chance to try Spanish Chorizo (not easy to come by here in the Southwest). Faith in youur recipes and the five star reviews convince me to ask no questions and follow along blindly. Pantry contents dictated using the chicken broth option. Adding another five start rating. Flavors melded beautifully and preperation was simple and quick. I’ll be doing this one again.
Thanks for the review Craig. This is a favorite. It tastes like a dish you would find in a nice restaurant, but it is fast and easy to make. And it is pretty easy on the budget as well. 😉