Spicy Shrimp and Chorizo Pasta!

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.img_0053
  • 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

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