Spanish Spaghetti with Shrimp and Chorizo
Inspired by flavors of Spanish cuisine, this easy shrimp and pasta dish is made with chorizo, garlic, onion and sherry. The spicy-smoky flavors of the sausage are mellowed by the sherry and when combined with the shrimp and fresh tomatoes, you get a wonderful blend of flavors that is simply delicious when tossed with pasta.
Spanish Spaghetti with Shrimp and Chorizo
- Ingredients:
- 1 lb jumbo shrimp (16 to 20 per pound)
- 2 to 3 links fully-cooked chorizo sausage
- 10 ounces thin spaghetti
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic, very finely chopped
- 1/2 cup sherry
- 1 pint cherry or grape tomatoes, halved
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Preparation:
Put a large pot of salted water on to boil for the pasta.
Peel and devein the shrimp, leaving the tails on. Set aside. If necessary, remove the casing from the sausage. Quarter the links lengthwise and cut crosswise into 1/2-inch pieces. Set aside.
Heat the olive oil in a large pan over medium heat and add the onion. Sauté until soft and translucent, 2 minutes, then add the garlic and continue cooking for 1 minute longer.
Add the chorizo and sherry and bring the mixture to a simmer. Add the shrimp and cook, stirring constantly, until they begin turning opaque around the edges, about 1-1/2 minutes. Add the tomatoes, season with salt and pepper and continue cooking until tomatoes soften slightly and the shrimp is fully cooked, 2 to 3 minutes longer. Remove from the heat, cover to keep warm and set aside.
Cook and drain the spaghetti according to package directions. Add the pasta and parsley to the shrimp mixture, toss to combine and adjust the seasoning to taste. Serve immediately.
Makes 4 servings
Flavor Tip:
You can infuse some extra flavor into your pasta for this dish by adding the shrimp shells to your pasta cooking water. Bring the mixture to a simmer over medium-high heat for about 10 minutes, then remove the shells with a slotted spoon and discard. Add a little extra water, raise the heat to high, bring to a boil and cook the pasta according to package directions.
Filed under: Pasta & Pizza, chorizo, sherry, shrimp
SOURCE: MyGourmetConnection.com
https://www.mygourmetconnection.com/recipes/spanish-spaghetti-shrimp-chorizo.php
comments & replies
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I'll add another tip, if you allow me, try adding 1 small cup of ouzo to the sauce, it makes the recipe tastier and a bit sweeter!
Posted by: Γαριδομακαρονάδα | Reply
I've never added ouzo to a sauce - sounds like it adds the same sort of qualities you get when you add vodka (which I love). I'll have to give it a try for sure! Thanks so much for sharing the info.
Reply to: Γαριδομακαρονάδα's comment from Lynne Webb | Reply
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
Posted by: Sheebs | Reply