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Inspired by the flavors of Spanish cuisine, this quick-to-fix spaghetti dish is made with chorizo, shrimp, sherry, garlic, onion, and tomatoes.
An overhead view of a serving of thin spaghetti tossed with chunks of chorizo, sautéed garlic and onion, jumbo shrimp simmered in sherry, and grape tomatoes.

The spicy, smoky flavor of the Spanish chorizo in this dish is mellowed by the addition of sherry. When combined with plump jumbo shrimp and fresh tomatoes, you get a wonderful blend of ingredients that are perfect to toss together with spaghetti.

Key tips for making this recipe

  • Add extra flavor to the pasta: Instead of discarding your shrimp shells immediately, use them to infuse some extra flavor into your spaghetti. Add the shells to your pasta cooking water, simmer (don’t boil) over medium-high heat for 10 minutes, then remove them with a slotted spoon and discard. Raise the heat to high, bring the water to a boil and cook the pasta according to package directions.
  • Use Spanish chorizo: Our recipe calls for dry-cured Spanish chorizo, a flavorful sausage made with pork, garlic, and smoked paprika. The smoke flavor from the paprika is an important element of this dish, so if you can’t find Spanish chorizo, it’s okay to use another type of sausage, but be sure to add some smoked paprika separately.
  • Use drinkable sherry: Always use “real” sherry, not the supermarket cooking variety. You don’t have to choose an expensive bottle, and for cooking purposes, you can keep it for quite a while in the refrigerator. We’re not sherry drinkers, but we always keep a bottle of medium sherry on hand for this recipe and a favorite chicken dish. Medium sherry is mildly sweet and adds a distinctive flavor to sauces and marinades.
A closeup view of Spanish-style spaghetti with chorizo, garlic, onion, shrimp simmered in sherry, grape tomatoes, and parsley garnish.

More Pasta and Shrimp Recipes

Shrimp and pasta are a natural pairing, both quick to cook, full of flavor, and endlessly versatile. If you’re looking for more ways to enjoy this classic combination, try our Sautéed Shrimp with Orzo for a light, Mediterranean-inspired dish. For a bright and bold option, Garlic Lime Shrimp with Pasta is a great option that’s packed with garlicky citrus flavor and peppery kick. Or turn up the heat with Shrimp fra Diavolo, a spicy favorite made with garlic, crushed red pepper, and a bold tomato sauce.

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An overhead view of a serving of thin spaghetti tossed with chunks of chorizo, sautéed garlic and onion, jumbo shrimp simmered in sherry, and grape tomatoes.
5 from 1 vote

Spanish Spaghetti with Shrimp and Chorizo

Inspired by the flavors of Spanish cuisine, this quick-to-fix spaghetti dish is made with chorizo, shrimp, sherry, garlic, onion, and tomatoes.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients

  • 1 lb jumbo shrimp, 16 to 20 per pound
  • 2 ounces Spanish chorizo, diced
  • 10 ounces thin spaghetti
  • 3 tablespoons olive oil
  • 1 cup onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup medium sherry, not cooking sherry
  • 1 pint cherry or grape tomatoes, halved
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
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Instructions 

  • Peel and devein the shrimp, leaving the tails on. Set aside.
  • Put a large pot of salted water on to boil for the pasta.
  • Heat the olive oil in a large frying pan over medium heat and add the diced chorizo. Sauté for 2 minutes, then add the onion.
  • Continue cooking until the onion is soft and translucent, 2 to 3 minutes, then add the garlic and continue cooking for 1 minute longer.
  • Add the sherry, bring the mixture to a simmer and cook for 2 minutes.
  • Add the shrimp and cook until they begin turning opaque around the edges, 1-1/2 to 2 minutes.
  • Add the tomatoes and season with a pinch of salt and a few grinds of black pepper. Be careful not to add too much salt as both the shrimp and the chorizo are already a bit salty.
  • Continue cooking for an additional 2 to 3 minutes or until tomatoes soften slightly and the shrimp are cooked through
  • Remove from the heat completely and cover to keep warm.
  • Cook and drain the spaghetti according to package directions.
  • Combine the spaghetti with the shrimp mixture, add the parsley and toss to combine.
  • Adjust the seasoning if needed and serve immediately.

Notes

Nutrition

Calories: 566, Total Fat: 24g, Cholesterol: 161mg, Sodium: 1104mg, Carbohydrates: 55g, Fiber: 4g, Sugar: 7g, Protein: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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3 Comments

    1. Hi Shanna,
      You definitely don’t want to use sherry vinegar in this recipe. I generally keep a relatively inexpensive, medium-dry sherry on hand for cooking. Sandeman Amontillado is a good choice ($15 to $17). Since I’m not a sherry drinker, I do just cap off what I don’t use and store it in the fridge to be used up within a couple of months. That’s probably not the right way to handle sherry if you’re a connoisseur, but it seems to work out fine for cooking purposes.

  1. I must say I feel foolish, I’ve made my own shrimp stock from the shells for quite a while; however I’ve never thought of using the shells to flavor the pasta water. Wonderful addition to an already wonderful dish.
    Thanks,
    Sheebs