Best 6 Chorizo Poached Shrimp Pasta Recipes

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Welcome to the delectable world of "Chorizo Poached Shrimp Pasta"! This tantalizing dish is a symphony of flavors, textures, and colors that will leave your taste buds craving more. Imagine tender shrimp enveloped in a rich, flavorful sauce made from juicy chorizo, sweet peppers, and aromatic spices. All of this goodness is perfectly complemented by a bed of al dente pasta, creating a dish that is both hearty and satisfying. Whether you're a seasoned chef or a beginner in the kitchen, we'll guide you through the process of creating this culinary masterpiece, ensuring that you impress your friends and family with your culinary skills. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will surely leave a lasting impression.

Let's cook with our recipes!

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA



One-Pot Spanish-Style Shrimp and Chorizo Pasta image

Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 cup finely chopped onion
8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick
1 medium fennel bulb, trimmed, quartered and sliced into thin wedges
2 (8-ounce) bottles clam juice
1 pound large shrimp, cleaned
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
1 tablespoon lemon juice
1/4 cup chopped parsley
Lemon wedges, for serving

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
  • Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
  • Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
  • Drizzle with oil and serve with lemon wedges.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP AND CHORIZO IN GARLIC SAUCE



Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

  • In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
  • Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SHRIMP AND CHORIZO TAPAS



Shrimp and Chorizo Tapas image

Provided by Food Network

Categories     appetizer

Time 43m

Yield 6 to 8 appetizer servings

Number Of Ingredients 12

1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry
1 tablespoon Spanish paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 pounds peeled and deveined raw medium shrimp
3 tablespoons lemon juice
2 tablespoons minced parsley leaves
Crusty bread, for serving

Steps:

  • In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.

CHEESY CHORIZO-SHRIMP SPAGHETTI



Cheesy Chorizo-Shrimp Spaghetti image

Pasta lovers, don't cover your spaghetti in red sauce tonight! Make it this way, with a mozzarella and Parmesan-cheesy mixture of chorizo and shrimp.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

1/2 lb. spaghetti, uncooked
1/4 lb. dry-cured Spanish chorizo, cut into 1/2-inch pieces
1 lb. uncooked large shrimp, peeled, deveined
2 cloves garlic, minced
3 green onions, chopped, divided
5 KRAFT Singles, cut up
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook spaghetti as directed on package, omitting salt.
  • Meanwhile, cook chorizo in large skillet on medium-high heat 3 min. or until done. Remove from skillet; drain. Add shrimp and garlic to skillet; cook 3 min. on high heat or until shrimp turn pink, stirring frequently. Stir in chorizo and half the onions; remove from heat. Cover to keep warm.
  • Drain spaghetti, reserving 1-1/2 cups cooking water. Return spaghetti to pan. Add reserved water and Singles; stir 1 to 2 min. or until Singles are melted. Add to shrimp mixture in skillet; stir in mozzarella. Cook on medium heat 3 min. or until mozzarella is melted. Sprinkle with Parmesan and remaining onions.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 170 mg, Sodium 1090 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 3 g, Protein 29 g

SHRIMP, CHORIZO AND ARTICHOKE PASTA



Shrimp, Chorizo and Artichoke Pasta image

Russell created this from leftovers last night. It was really good, and a nice light sauce for a warmish night.

Provided by JustJanS

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 chorizo sausage (about 100g)
1 onion, julienned
1 clove garlic, crushed
250 g raw large peeled shrimp
1 (440 g) jar marinated artichokes, drained and quartered-reserve a little of the oil
1 (440 g) can chopped peeled tomatoes
fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Peel, and halve the chorizo sausage lengthways.
  • Cut it into 1/2cm half moon discs.
  • Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned.
  • Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.
  • Add a little of the reserved oil if you need to at this stage.
  • Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.
  • Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.
  • Stir through the pepper and parsley and serve.
  • We ate this over angel hair pasta.
  • *weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.

CHORIZO-POACHED SHRIMP PASTA



Chorizo-Poached Shrimp Pasta image

Number Of Ingredients 7

1 cup olive oil
4 ounces Spanish chorizo, cut into 1/2 inche pieces
1 pound Shrimp
4 cloves garlic cloves, thinly sliced
12 ounces pasta, strozzapreti
1 pint cherry tomatoes, halved
1 cup basil, torn

Steps:

  • Cook chorizo in oil over moderate heat in saucepan. Stir occasionally until tender - about 10 minutes. remove with a slotted spoon.
  • Add shrimp and garlic to oil and cook over low heat for about 8-10 minutes. Add a pinch of salt. Remove shrimp and garlic with slotted spoon and add to bowl with chorizo.
  • Meanwhile cook pasta to al dente and drain well.
  • In pot cook tomatoes and 1/2 cup of reserved chorizo oil. cook until softened - about 3 minutes.
  • Add shrimp mixture and pasta to pot tossing to coat. about 2 minutes

Tips:

  • Use large shrimp. This will help them stay juicy and tender during cooking.
  • Do not overcook the shrimp. They should be cooked just until they turn pink and opaque.
  • Use a good quality chorizo. This will give the dish a rich, smoky flavor.
  • Do not be afraid to adjust the seasonings to your taste. This dish can be made as spicy or mild as you like.
  • Serve the pasta immediately. This is when it will be at its best.

Conclusion:

Chorizo poached shrimp pasta is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chorizo. The combination of the spicy chorizo, the tender shrimp, and the creamy sauce is simply irresistible. Serve this dish with a side of crusty bread to soak up all of the delicious sauce.

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