Spanish Spaghetti with Shrimp
Inspired by the ingredients of authentic Spanish cuisine, this quick-to-fix spaghetti with shrimp recipe is flavored with chorizo, garlic, onion and sherry.
The hot and smoky flavor of the chorizo sausage is mellowed by the addition of sherry and when combined with plump jumbo shrimp and fresh tomatoes, you get a wonderful blend of flavors that is simply delicious when tossed with pasta.
More Pasta and Shrimp
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!
- 1 lb jumbo shrimp (16 to 20 per pound)
- 2 to 3 links fully-cooked chorizo sausage (see notes below)
- 10 ounces thin spaghetti
- 1/4 cup olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1/2 cup sherry
- 1 pint cherry or grape tomatoes, halved
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- Put a large pot of salted water on to boil for the pasta (see flavor tip below).
- Peel and devein the shrimp, leaving the tails on. Set aside.
- Quarter the links of chorizo lengthwise, then cut crosswise into 1/2-inch pieces. Set aside.
- Heat the olive oil in a large frying pan over medium heat and add the onion. Sauté until soft and translucent, 2 to 3 minutes, then add the garlic and continue cooking for 1 minute longer.
- Add the chorizo and 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 salt and pepper. Continue cooking for an additional 2 to 3 minutes or until tomatoes soften slightly and the shrimp is cooked through
- Remove from the heat, cover to keep warm and set aside.
- 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.
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.
About the Chorizo: Fully Cooked vs Fresh
If you can’t find, or don’t want to use fully cooked chorizo you can certainly use fresh. Split the casings to remove the sausage and sauté until lightly browned.
Break up any large chunks as the chorizo cooks and proceed with the recipe adding the sautéed sausage in place of the cooked.