Chorizo and Shrimp Angel Hair Pasta – Recipe!

Classic chorizo sausage from Spain is traditionally smoked and cured pork that is used in a variety of dishes.  However, Mexican or raw chorizo is mixed with chilies and spices that pack flavor, which makes this Chorizo and Shrimp Angel Hair Pasta so tasty.

Fresh chorizo can come in a variety of styles. There are certain recipes I prefer to add chorizo to like pasta, soups or stews because it adds a savory profile.  In this recipe, I used a chorizo from an online butcher, Porter Road, because the flavors are subtle and don’t overpower the other ingredients in the pan, like sweet shrimp.  There are many online butcher shops today, so the choices are tremendous.

This pasta dish is mostly a one skillet meal, except for boiling angel hair in a separate pot. The pasta absorbs the richness from all the ingredients and a splash of wine brings a hint of acidity to the sauce.  I like to serve it family-style on a platter, so my guests can serve themselves, and enjoy bites of shrimp, tomato, sausage, and pasta in every spoonful.

Ingredients

1 shallot, minced

1 cup mushrooms, sliced – any variety

1/2 pound fresh chorizo sausage

1 pound jumbo shrimp, peeled and deveined

1 cup cherry tomatoes, sliced in half

1 cup dry white wine

3 tablespoons unsalted butter

1/4 cup pecorino or parmesan cheese

fresh parsley leaves, optional

salt & pepper

olive oil

8 ounces angel hair pasta

(Serves 4)

To Prepare:

1. Boil pasta for 9 minutes, then drain, reserving 1 cup of pasta water.
2. In a large skillet, add 2 teaspoons olive oil, shallot and mushrooms and place over medium heat.  Sauté for 3 minutes or until slightly softened.  Season with salt and pepper, stir.
3. Add chorizo and stir, breaking it apart into bite sized pieces.  Cook for 4 minutes, until mostly cooked through.
4. Add shrimp and tomatoes and stir.  Cook for 3 minutes, then add wine.  Add butter and stir, until melted into broth.  Add a splash of reserved pasta water, if needed, to create more broth.  Continue cooking for 3 minutes, just until shrimp are pink.
5. Add angel hair over top and toss with sauce.  Pour into platter and sprinkle with pecorino and parsley.  Serve family-style.  Enjoy!