Shrimp and Chorizo Pasta

Penne with shrimp and chorizo in a spicy red sauce, topped with parmesan.

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5 from 10 votes

An easy Shrimp and Chorizo Pasta with a smoky, spicy red sauce and no cream. It's ready in about 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Low Lactose

Servings: people

Calories: 641kcal

Author: Ayla Clulee

Ingredients

14 oz penne or rigatoni pasta (400 g)
1 ¾ oz cured chorizo (sliced; 50 g)
10 ½ oz jumbo shrimp (raw, peeled and deveined; 300 g)
1 ½ tablespoon butter
1 small red onion (sliced)
2 cloves garlic (finely chopped)
⅓ cup bell pepper (sliced; 30 g; any color)
¼ cup red wine (60 ml)
5 oz cherry tomatoes (halved; 150 g)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon chili flakes (optional)
½ teaspoon freshly ground black pepper
⅓ cup pasta cooking water (80 ml)
1 cup grated parmesan or pecorino cheese (100 g)
¼ cup chopped parsley (15 g)

US Customary - Metric

Instructions

Fry the Chorizo and Shrimp

Bring a large pot of salted water to a boil and cook the pasta following the package instructions. Before you drain it, keep some of the cooking water to one side.
Start the sauce as soon as the pasta is in the water. Put a wok or a large pan on medium heat, and add the chorizo once the pan is hot. Fry it until it's crisp, then take it out and put it on a plate.
Add the shrimp to the same pan and cook them for about a minute, just until they turn pink. Don't cook them any longer, because they cook more when you finish the sauce. Lift them out onto the plate with the chorizo.

Make the Sauce

Add the butter to the pan, put the chorizo back in, and cook it for another minute until it's crispy.
Add the onion and garlic and cook them for a minute, until they're slightly soft.
Add the bell pepper and cook it for a minute, then pour in the red wine and let it cook off.
When the wine has evaporated, add the cherry tomatoes and tomato paste. Season with the smoked paprika, salt, black pepper and chili flakes, if using.
Cook until the tomatoes are slightly soft. Add ⅓ cup (80 ml) of the pasta water and cook for a few more minutes.
Add the parmesan, parsley and the cooked shrimp to the sauce and give it a good stir.
Add the drained pasta, mix it well with the sauce, and cook it for another minute before serving.

Notes

Start the sauce as soon as the pasta water is on. Salt the water well, wait for a full boil, and cook the pasta until it's just al dente.
Keep some pasta water before draining. It helps thicken the sauce and gives it a velvety texture.
You don't need oil for the chorizo, because it releases its own red oil. Cured chorizo is ready to eat, and fresh cooking chorizo is raw, so cook it through before adding anything else.
Pat the shrimp dry and cook them for about a minute, just until pink. They finish cooking in the sauce, and overcooked shrimp go rubbery.
Frozen raw shrimp is fine. Thaw it in the fridge overnight or in a bowl of cold water, then pat it dry.
The chorizo and parmesan are both salty, so taste the sauce before adding all the salt. Grate the parmesan from a block, because pre-grated parmesan doesn't melt smoothly.
Heat: use mild or hot chorizo, and add chili flakes to taste or leave them out.
Substitutions: use dry white wine instead of red, or leave the wine out. Use sucuk instead of chorizo if you don't eat pork. Pecorino works for the parmesan, and basil, dill or chives for the parsley.
Variations: stir in a splash of heavy cream or a spoon of mascarpone for a creamy sauce. You can add spinach or arugula at the end, or use cooked shrimp and just warm them through.
Storage: leftovers keep in the fridge for up to 3 days. Reheat on low heat with a splash of water until hot all the way through. Reheat only the portion you need, and only once.
Freezing: it freezes well for up to 3 months. Thaw it in the fridge overnight. Don't freeze it if the shrimp was already frozen when you bought it.

Nutrition