How to make it

  • 1. Put a large pot of salted water on to boil for the pasta.
  • 2. Peel and devein the shrimp, leaving the tails on. Set aside.
  • 3. If necessary, remove the casing from the sausage. Quarter the links lengthwise and cut crosswise into 1/2-inch pieces. Set aside.
  • 4. Put the pasta in the water and set the timer for 10 minutes.
  • 5. Heat the olive oil in a large pan over medium heat and add the onion. Sauté until soft and translucent, 2 minutes, then add the garlic and continue cooking for 1 minute longer.
  • 6. Add the chorizo and sherry and bring the mixture to a simmer.
  • 7. Add the shrimp and cook, stirring constantly, until they begin turning opaque around the edges, about 1-1/2 minutes.
  • 8. Add the tomatoes, season with salt and pepper and continue cooking until tomatoes soften slightly and the shrimp is fully cooked, 2 to 3 minutes longer.
  • 9. Remove from the heat, cover to keep warm and set aside.
  • 10. When done al dente, drain the pasta and add pasta and parsley to the shrimp mixture, toss to combine and adjust the seasoning to taste. Serve immediately.
  • You can give your pasta extra flavor by adding the shrimp/lobster shells to your pasta cooking water. Bring the mixture to a simmer over medium-high heat for about 10 minutes, then remove the shells with a slotted spoon and discard. Add a little extra water, raise the heat to high, bring to a boil and cook the pasta according to package directions.

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