Best 10 Chorizo Linguini With Mussels And Shrimp Recipes

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Embark on a culinary journey that combines the bold and aromatic flavors of chorizo, the delicate sweetness of mussels, and the juicy texture of shrimp in a delightful dish of chorizo linguini. This delectable pasta dish brings together a vibrant blend of spices, briny seafood, and tender pasta to create a symphony of flavors that will tantalize your taste buds and leave you craving more. Discover the perfect recipe to guide you through the process of creating this exceptional dish, ensuring that each element is cooked to perfection to deliver an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH SHRIMP & CHORIZO



Linguine with Shrimp & Chorizo image

Provided by Allison Ehri Kreitler

Categories     Lunch

Yield four to six.

Number Of Ingredients 10

Kosher salt
2 Tbs. extra-virgin olive oil; more as needed
6 oz. chorizo, sliced 1/8 inch thick (1-1/3 cups)
1 lb. large shrimp (31 to 40 count), peeled and deveined
1 small onion, finely diced
4 medium cloves garlic, thinly sliced
1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced tomatoes)
1/4 to 1/2 tsp. crushed red pepper flakes
1 lb. dried thin linguine
1/4 cup roughly chopped fresh flat-leaf parsley

Steps:

  • Bring a pot of generously salted water to a boil. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chorizo, stirring occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until it curls up and just begins to turn pink, about 2 minutes; don't cook it through. Off the heat, use a slotted spoon to transfer the chorizo and shrimp to a bowl.
  • Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the tomatoes with their juices and the pepper flakes, scraping the bottom of the pan, and simmer briskly for 5 minutes to blend the flavors.
  • Meanwhile, cook the linguine in the boiling water until barely al dente, 4 to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
  • Add the shrimp and chorizo to the sauce and simmer until the shrimp is just cooked through, another 1 to 2 minutes. Season the sauce to taste with salt. Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for 2 minutes. The sauce should just coat the pasta; add some of the pasta water to moisten if necessary. Drizzle each serving with a little oil.

Nutrition Facts : ServingSize four to six., Calories 570 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 63 g, Fiber 4 g, Protein 34 g, Cholesterol 170 mg, Sodium 940 mg, UnsaturatedFat 12.5 g

PASTA WITH MUSSELS AND SHRIMP



Pasta with Mussels and Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 ounces large shrimp
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, sliced
3 stalks celery, thinly sliced, plus leaves for topping
1/2 cup dry white wine
1/4 teaspoon red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
12 ounces campanelle pasta (or other short pasta)
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh parsley

Steps:

  • Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
  • Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
  • Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams

MUSSELS WITH CHORIZO



Mussels With Chorizo image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, chopped
1/4 pound chorizo, or linguiça, chopped
4 pounds mussels, rinsed and debearded
1/4 cup white wine, optional
Chopped parsley for garnish

Steps:

  • Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
  • Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram

SPICY MUSSELS AND CHORIZO



Spicy Mussels and Chorizo image

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  • Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

CHORIZO LINGUINI WITH MUSSELS AND SHRIMP



Chorizo Linguini With Mussels and Shrimp image

Fresh seafood, crusty bread, pasta, a rich broth, how much better can you get! Saucy, spicy, fresh and pasta. All of my favorites all in one. Make sure to serve this in a large bowl so you get plenty of sauce and good fresh crusty grilled bread to soak up all that great broth. Serve with a fresh salad and you have a perfect dinner.

Provided by SarasotaCook

Categories     One Dish Meal

Time 50m

Yield 6-8 Full Servings, 6-8 serving(s)

Number Of Ingredients 17

1 lb linguine (or spaghetti)
3 chorizo sausage links, approximately 1 lb (Mexican with the casing removed and sauteed, Mexican is soft with casing whereas Spanish is the hard)
3 lbs mussels, cleaned and rinsed (the mussels I get from either my grocery store or seafood store are already cleaned, I just rinse co)
2 lbs shrimp, peeled, tails removed and deveined
1 cup fennel, cut in half and then thin sliced
2 tablespoons garlic, minced
4 shallots, minced
2 (15 ounce) cans Italian-style diced tomatoes (I like the one with basil & oregano if possible or any Italian seasoning)
1 1/3 cups white wine
1 1/3 cups chicken broth
1/4 cup flat leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
3 tablespoons lemon juice, fresh
1 tablespoon lemon zest
1 tablespoon salt
1 teaspoon pepper
1 teaspoon olive oil

Steps:

  • Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
  • Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
  • Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
  • Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
  • Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
  • Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
  • NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
  • Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
  • Garnish with some fresh lemon wedges or lemon slices if you like.

Nutrition Facts : Calories 786.7, Fat 12.9, SaturatedFat 3.1, Cholesterol 368.2, Sodium 2735.5, Carbohydrate 80.9, Fiber 5.2, Sugar 7.6, Protein 73.7

SHRIMP LINGUINE WITH CHORIZO



Shrimp Linguine With Chorizo image

A trip to Spain might be out of the question tonight, but a delicious, chorizo-spiced shrimp pasta can stand in for a ticket. Get the recipe for Shrimp Linguine With Chorizo.

Provided by Marianne Williams

Time 20m

Number Of Ingredients 12

2 tablespoons olive oil, divided
0.33 cup panko
1.5 teaspoons lemon zest (from 1 lemon)
1 teaspoon kosher salt, divided
0.5 teaspoon freshly ground black pepper, divided
4 ounces dry-cured Spanish-style chorizo, chopped
3 cloves garlic, thinly sliced
1 pound peeled and deveined large raw shrimp
0.33 cup dry white wine
1 9-oz. pkg. fresh linguine pasta
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
  • Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.

Nutrition Facts : Calories 551 kcal, Carbohydrate 41 g, Cholesterol 257 mg, Protein 38 g, Sodium 1084 mg, Sugar 1 g, Fat 25 g, UnsaturatedFat 0 g

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS



Grilled Paella with Chicken, Chorizo, Shrimp and Mussels image

The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

2 lemons
4 1/2 cups low-sodium chicken broth
2 1/2 teaspoons saffron threads
3/4 pound large shrimp (shells on)
Kosher salt and freshly ground pepper
1 red bell pepper, chopped
1 onion, chopped
3 plum tomatoes, seeded and chopped
4 cloves garlic
2 pounds chicken drumsticks (about 10), patted dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
7 ounces dried Spanish chorizo, thinly sliced
1/3 cup dry white wine
2 1/4 cups Bomba rice
1 cup pitted green olives, halved
1/2 cup frozen peas, thawed
1/2 pound small mussels, scrubbed and debearded
3/4 cup fresh parsley, finely chopped

Steps:

  • Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
  • Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
  • Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
  • Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
  • Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
  • Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
  • Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

LINGUINE WITH SHRIMP AND MUSSELS



Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Categories     dinner, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

  • Saute onion and garlic in a little oil.
  • Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
  • In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
  • In the same liquid steam shrimp until just barely done.
  • Meanwhile, cook linguine to the desired doneness. Drain.
  • Remove shells from mussels and shrimp, and mix with the sauce.
  • Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

PASTA WITH MUSSELS AND CHORIZO



Pasta with Mussels and Chorizo image

Categories     Pasta     Sauté     Sausage     Mussel     White Wine     Spring     Cilantro     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta such as campanelli (bellflower)
4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
  • Cook pasta in a large pot of
  • Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
  • Toss pasta with lemon juice and salt and pepper to taste.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP



Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Provided by Katherine Sacks

Categories     Bake     Kid-Friendly     Dinner     Mussel     Shrimp     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Sheet-Pan Dinner     Small Plates

Yield Makes 4 servings (8 cups)

Number Of Ingredients 19

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
  • Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
  • Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
  • Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

Tips:

  • Use fresh seafood. The fresher the seafood, the better the dish will taste. If you can't find fresh seafood, frozen seafood is a good substitute.
  • Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will be tough and rubbery.
  • Use a good quality chorizo. The chorizo is one of the main flavors in this dish, so it's important to use a good quality chorizo. Look for a chorizo that is made with real pork and has a nice smoky flavor.
  • Don't be afraid to adjust the recipe to your taste. This recipe is just a starting point. Feel free to adjust it to your own taste. For example, you can add more or less chili flakes, or you can use a different type of seafood.

Conclusion:

Chorizo linguini with mussels and shrimp is a delicious and easy-to-make seafood dish. It's perfect for a weeknight meal or a special occasion. The chorizo adds a smoky flavor to the dish, while the mussels and shrimp provide a briny and succulent contrast. The linguini is the perfect vehicle for soaking up all of the delicious flavors in the dish. If you're looking for a new seafood dish to try, chorizo linguini with mussels and shrimp is a great option.

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