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Spanish Spaghetti with Shrimp and Chorizo

by Lynne Webb on February 4, 2021 (Updated August 31, 2021) // 3 Comments

Main Dishes » Pasta » Spanish Spaghetti with Shrimp and Chorizo

Spanish Spaghetti with Shrimp and Chorizo

by Lynne Webb on February 4, 2021 (Updated August 31, 2021) // 3 Comments

Inspired by the flavors of Spanish cuisine, this quick-to-fix spaghetti dish is made with chorizo, shrimp, sherry, garlic, onion, and tomatoes.
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Single serving bowl of spaghetti with shrimp, chorizo, fresh tomatoes and parsley garnish.

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.
Bowl of spaghetti tossed with sautéed shrimp and diced Spanish chorizo.

More pasta and shrimp recipes

Pasta and shrimp just seem to go together perfectly. If you enjoy that combo as much as we do you might want to try one of these recipes too!

  • Linguine with Bacon, Shrimp, and Avocado-Cilantro Pesto
  • Sautéed Shrimp with Orzo
Spanish Spaghetti with Shrimp

Spanish Spaghetti with Shrimp and Chorizo

5 from 2 votes
  |  Leave a Review
Inspired by the flavors of Spanish cuisine, this quick-to-fix spaghetti dish is made with chorizo, shrimp, sherry, garlic, onion, and tomatoes.
Yield: 4 servings
Prep Time: 15 mins
Cook Time : 20 mins
Total Time : 35 mins
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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

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.

Recipe Notes

Nutrition Information

Nutrition Facts
Spanish Spaghetti with Shrimp and Chorizo
Amount per Serving
Calories
566
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
17
g
Cholesterol
 
161
mg
54
%
Sodium
 
1104
mg
48
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
29
g
58
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: Spanish

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Comments

  1. Shanna Jefferson says

    November 19, 2019 at 3:41 pm

    What kind of Sherry are you using alcohol or vinegar?

    Reply
    • Lynne Webb says

      November 19, 2019 at 4:58 pm

      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.

      Reply
  2. Sheebs says

    April 19, 2015 at 6:02 pm

    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

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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