This is such an amazingly flavorful dish especially if you like to spice things up! So quick, simple, and affordable. I added a small side salad to round out the meal and also paired it with a Bordeaux white blend (Semillion and Sauvignon Blanc)
- Pasta (angel hair, spaghetti, or linguine all will be great
- 2 chorizo sausages – (I prefer Spanish sliced but Mexican groud will also be great)
- 1/4 cup olive oil
- 1 lb raw shrimp (peeled and tails removed) Pink Argentine Shrimp is my favorite!
- 2 cloves garlic (crushed/grated)
- 1/2 tsp paprika
- 1/4-1/2 tsp red chili flakes – optional
- Salt and pepper
- Fresh parsley – for garnish
Bring a large pan of water to a boil, then salt it generously.
Add the pasta and set a timer for 1 minutes less than the suggested cooking time. When draining the pasta reserving ½ cup of the cooking liquid.
While the pasta is cooking, cut the chorizo into thick disks.
Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes turning often until golden and crispy.
Remove the chorizo from the frying pan, keeping the oil behind.
Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.
Add a 1/4 cup of the pasta cooking liquid and bring the sauce to a simmer.
Add the drained pasta and toss to coat the pasta well in the oily sauce.
Add more cooking liquid if needed.
Taste for seasoning and then serve garnished with parsley.
CALORIES: 680kcal | CARBOHYDRATES: 74g | PROTEIN: 40g | FAT: 22g | SATURATED FAT: 6g | CHOLESTEROL: 318mg | SODIUM: 1581mg | POTASSIUM: 311mg | FIBER: 3g | SUGAR: 2g | VITAMIN A: 415IU | VITAMIN C: 13.6mg | CALCIUM: 197mg | IRON: 4.4mg