Chorizo-Poached 
Shrimp Pasta


Food & Wine’s Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1 cup extra-virgin olive oil
  • 4 ounces Spanish chorizo, 
cut into 1/2-inch pieces

  • 1 pound shelled and 
deveined large shrimp

  • 4 large garlic cloves, 
thinly sliced

  • Kosher salt
  • Pepper

  • 12 ounces strozzapreti pasta 

  • 1 pint cherry or grape tomatoes, halved if large

  • 1 cup torn basil, 
plus more for garnish


How to make this recipe

  1. In a medium saucepan, cook the olive oil and chorizo over moderate heat, stirring occasionally, until the chorizo is 
tender, about 10 minutes. Using a slotted spoon, transfer to 
a small bowl. Add the shrimp, garlic and a generous pinch 
of salt to the saucepan and cook over low heat, stirring occasionally, until the shrimp are cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the shrimp and garlic to the bowl with the chorizo. Reserve the oil.


  2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain well. 


  3. In the pot, combine the tomatoes and 1/2 cup of the reserved chorizo oil; discard the remaining oil. Cook over moderately high heat, stirring occasionally, until the tomatoes just start to soften, about 3 minutes. Add the shrimp mixture and the pasta and cook, tossing, until hot and the pasta is coated in a light sauce, about 2 minutes. Season generously with salt and pepper, then stir in the torn basil. Transfer to bowls, garnish with more basil and serve right away.

Contributed By Photo John Kernick Published July 2017





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