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.