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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. Slideshow: More Pasta Recipes 

Justin Chapple
July 2017

Gallery

Credit: John Kernick

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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