There is peanut butter and chocolate, salt and caramel, pie and ice cream, and….shrimp and chorizo.
Shrimp and chorizo tacos, shrimp and chorizo omelettes, shrimp and chorizo quesadillas, shrimp and chorizo quiche…
The possibilities are quite endless. I love the taste of the bitingly spicy pork sausage against the delicate sweetness of fresh shrimp.
In truth, I was never a huge fan of chorizo until I became a devotee of Nigella Lawson. I had always liked spicy foods but I never sought out chorizo to cook with. Nigella is absolutely obsessed with the peppery sausages. She will take any excuse to throw them into a dish. Seeing her salivate over the sausages developed a need in me that haunted me to my core.
So, indulge yourself in a giant helping of this glorious, simple, piquant pasta that is sure to bring your weeknights pleasure beyond comprehension.
Easy Shrimp and Chorizo Pasta
What You’ll Need:
- 1/2 lb of Pasta (8 oz) (I used penne)
- 1/2 lb of shrimp
- 1 lb of chorizo sausages, casing taken off
- 2 ears of fresh corn, husked and corn sliced off (or frozen is fine)
- 1/2 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of white wine
- 1/2 cup of chicken broth
- 1/2 cup of parmesan cheese
- 1 tsp of smoked paprika
- 2 tblsp of chopped parsley
- 4 tblsps of butter
- salt and pepper to taste
- Boil your pasta according to the instructions on the box, preferably al dente.
- While your pasta is cooking, in a large skillet, heat a tblsp of olive oil at medium heat and brown the chorizo, breaking it up with a spoon as you cook it. Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside, leaving the peppery oils that were released in the pan. Add one tblsp of butter to the pan and saute your onions and garlic for a minute until translucent and fragrant.
- Add one more tblsp of butter to the skillet and your shrimp and let it sear for 30 seconds. Then, add your wine and let it bubble on high heat with the shrimp for 30 more seconds. Turn the shrimp to the other side during this so that they cook evenly. Then, add your chicken stock, cooked chorizo, corn kernels, paprika, and half of your parsley. Let it all bubble together and reduce a bit for another 30 seconds. Salt and pepper to taste.
- Add your cooked and drained pasta to the skillet and toss around in the sauce with the last two tblsps of butter and the parmesan cheese. Let the pasta heat through with the sauce for another 30 seconds – 1 minute. Turn off heat and sprinkle the remaining bit of parsley on top.
The pasta is a beautiful reprieve from the hectic haze of our work days. The sweetness of the corn pairs dreamily with the shrimp and slightly mollifies the bite of the chorizo. I nursed a large bowl of this at the end of a busy day and felt instantly blanketed with warmth and ease.
And please, forgive me if I sounded Ina Garten-ish about the corn. You don’t have to use fresh corn but during the dog days of summer where corn is abundant, I couldn’t resist the almost-cloying taste of fresh corn.
Share and eat. Or don’t. Sharing is overrated.
All the lovely pictures were taken by the awesome Nick W.