Spanish Chorizo and Shrimp Pasta
Spanish Chorizo and Shrimp Pasta, thick fettuccine topped with spicy sausage, plump shrimp and salty olives in a lightly spicy flavorful sauce.
Servings: 6 Servings
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
Chorizo: Use dry-cured Spanish chorizo (sliced or diced).
Shrimp: Medium or large shrimp are best. Cook just until they turn pink and curl. Overcooking makes them tough.
Pasta: Long noodles like fettuccine, linguine, or spaghetti work well, but short pasta can also be used.
Herbs: Fresh parsley adds brightness. Stir it in just before serving to keep the flavor fresh.
Bread on the side: The brothy sauce is perfect for dipping with crusty bread.
Nutrition
Serving: 1 serving | Calories: 622kcal | Carbohydrates: 42g | Protein: 37g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Cholesterol: 200mg | Sodium: 2024mg | Fiber: 4g | Sugar: 5g
