Best 11 Chorizo Linguini With Mussels And Shrimp Recipes

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Tantalize your taste buds with a culinary journey to the shores of the Mediterranean with our exquisite Chorizo Linguini with Mussels and Shrimp. This delectable dish is a harmonious blend of zesty chorizo, briny mussels, succulent shrimp, and tender linguini, all enveloped in a rich and flavorful sauce.

Indulge in the delightful nuances of this seafood symphony, where the smoky spiciness of the chorizo mingles with the briny sweetness of the mussels and the delicate flavor of the shrimp. Each bite offers a perfect balance of flavors and textures, leaving you craving more.

Accompanying this main course, we offer a symphony of culinary delights. Savor the classic elegance of Linguine with Clam Sauce, where tender clams and aromatic white wine create a light and flavorful dish. Experience the vibrant flavors of Shrimp Scampi, where succulent shrimp are sautéed in a luscious garlic butter sauce. And for a vegetarian delight, try our flavorful Mushroom and Spinach Linguini, where earthy mushrooms and vibrant spinach create a satisfying and healthy meal.

In this comprehensive guide, you'll find step-by-step recipes for each dish, providing you with all the essential information and instructions to recreate these culinary masterpieces in your own kitchen. Let your taste buds embark on an unforgettable voyage with our delectable Chorizo Linguini with Mussels and Shrimp, along with the accompanying recipes.

Let's cook with our recipes!

PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO



Portuguese Fisherman's Shrimp and Chorizo image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon extra-virgin olive oil
8 ounces chorizo, casing removed and chopped
1 starchy potato, peeled and chopped
1 medium onion, chopped
1 carrot, peeled and chopped
3 to 4 cloves garlic, chopped or thinly sliced
1 Fresno or Holland pepper, thinly sliced
2 tablespoons chopped fresh thyme
1 bay leaf
1 small bunch flat-leaf kale, leaves stripped and chopped
Freshly grated nutmeg
1 (15-ounce) can chick peas, drained
1 (15-ounce) can diced tomatoes or diced tomatoes with chiles
3 cups chicken stock
Kosher salt and freshly ground black pepper
1 1/2 pounds medium shrimp, deveined and stemmed
Juice of 1 lemon
Portuguese rolls, for serving

Steps:

  • Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
  • Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

PASTA WITH MUSSELS AND SHRIMP



Pasta with Mussels and Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 ounces large shrimp
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, sliced
3 stalks celery, thinly sliced, plus leaves for topping
1/2 cup dry white wine
1/4 teaspoon red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
12 ounces campanelle pasta (or other short pasta)
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh parsley

Steps:

  • Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
  • Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
  • Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP



Sheet-Pan Paella with Chorizo, Mussels, and Shrimp image

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

Provided by Katherine Sacks

Categories     Bake     Kid-Friendly     Dinner     Mussel     Shrimp     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Sheet-Pan Dinner     Small Plates

Yield Makes 4 servings (8 cups)

Number Of Ingredients 19

Nonstick vegetable cooking spray
1 cup short-grain rice (such as Arborio)
1 3/4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon freshly ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon saffron
1 1/2 teaspoons kosher salt, divided
2 ounces dried Spanish chorizo, casing removed, thinly sliced (about 1/2 cup)
1 shallot, thinly sliced
4 ounces medium shrimp, peeled, deviened, tails left intact
1 pound mussels, scrubbed, debearded
3/4 cup canned chopped tomatoes
1/2 cup frozen peas
1/2 cup sliced roasted red peppers
1/4 cup green olives (such as Cerignola or Castelvetrano), pitted, sliced
1/4 cup coarsely chopped fresh parsley
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
  • Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
  • Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
  • Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.

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

SEAFOOD LINGUINE WITH CHORIZO AND SAFFRON



Seafood Linguine with Chorizo and Saffron image

Categories     Kid-Friendly     Dinner     Lunch     Crab     Mussel     Shrimp     Sponsor

Number Of Ingredients 15

1 teaspoon olive oil
1/2 pound loose chorizo sausage
1/2 pound fresh mussels
12 fresh clams
1/2 pound fresh, peeled, deveined shrimp
3 cloves garlic, finely minced
1 28-ounce can whole plum tomatoes in juice
1 cup clam juice
1/2 teaspoon of saffron threads
1 pound linguine
1/4 cup finely chopped fresh basil
1/4 cup fresh oregano leaves
Sliced green onions, for garnish
Kosher salt and fresh cracked pepper to taste
Sliced lemons, for garnish

Steps:

  • In the Copper Epicurious 4 quarts sauté pan, warm the olive oil over high heat. Add the chorizo and cook, stirring, until it is browned and cooked through. Remove the chorizo from the pan and set aside.
  • Add the mussels, clams, and shrimp to the pan and sauté for 4 to 5 minutes. Pour in the tomatoes and juice, clam juice, cooked chorizo sausage and saffron and simmer on low until the mussels and clams open. Season with salt and pepper and keep warm.
  • In a large pot of boiling salted water, cook the linguine until it is al dente. Drain the noodles and add to the Copper Epicurious 4 quarts sauté pan with seafood. Toss until mixed. Garnish the pasta with basil, oregano, green onions and serve with fresh lemons.

CHORIZO LINGUINI WITH MUSSELS AND SHRIMP



Chorizo Linguini With Mussels and Shrimp image

Fresh seafood, crusty bread, pasta, a rich broth, how much better can you get! Saucy, spicy, fresh and pasta. All of my favorites all in one. Make sure to serve this in a large bowl so you get plenty of sauce and good fresh crusty grilled bread to soak up all that great broth. Serve with a fresh salad and you have a perfect dinner.

Provided by SarasotaCook

Categories     One Dish Meal

Time 50m

Yield 6-8 Full Servings, 6-8 serving(s)

Number Of Ingredients 17

1 lb linguine (or spaghetti)
3 chorizo sausage links, approximately 1 lb (Mexican with the casing removed and sauteed, Mexican is soft with casing whereas Spanish is the hard)
3 lbs mussels, cleaned and rinsed (the mussels I get from either my grocery store or seafood store are already cleaned, I just rinse co)
2 lbs shrimp, peeled, tails removed and deveined
1 cup fennel, cut in half and then thin sliced
2 tablespoons garlic, minced
4 shallots, minced
2 (15 ounce) cans Italian-style diced tomatoes (I like the one with basil & oregano if possible or any Italian seasoning)
1 1/3 cups white wine
1 1/3 cups chicken broth
1/4 cup flat leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
3 tablespoons lemon juice, fresh
1 tablespoon lemon zest
1 tablespoon salt
1 teaspoon pepper
1 teaspoon olive oil

Steps:

  • Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
  • Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
  • Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
  • Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
  • Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
  • Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
  • NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
  • Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
  • Garnish with some fresh lemon wedges or lemon slices if you like.

Nutrition Facts : Calories 786.7, Fat 12.9, SaturatedFat 3.1, Cholesterol 368.2, Sodium 2735.5, Carbohydrate 80.9, Fiber 5.2, Sugar 7.6, Protein 73.7

LINGUINI WITH CLAMS, MUSSELS, ROCK SHRIMP AND CALAMARI IN SPICY TOMATO SAUCE



Linguini with Clams, Mussels, Rock Shrimp and Calamari in Spicy Tomato Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12

1 1/2 ounces extra-virgin olive oil
1/2 ounce garlic, chopped
1/2 ounce shallots, chopped
4 Manila clams
5 black mussels
2 ounces rock shrimp
1/2 ounce white wine
3 ounces spicy marinara sauce
1 ounce calamari
6 ounces linguini, cooked
1 ounce fresh basil
1 tablespoon bread crumbs

Steps:

  • In a large saute pan, heat the olive oil. Add garlic and shallots, and saute until brown. Add the clams, mussels, and rock shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari. Heat up the pasta (in salted boiling water) then add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl immediately.

LINGUINE WITH SHRIMP AND MUSSELS



Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Categories     dinner, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

  • Saute onion and garlic in a little oil.
  • Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
  • In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
  • In the same liquid steam shrimp until just barely done.
  • Meanwhile, cook linguine to the desired doneness. Drain.
  • Remove shells from mussels and shrimp, and mix with the sauce.
  • Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSELS WITH CHORIZO



Mussels With Chorizo image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 medium onion, chopped
1/4 pound chorizo, or linguiça, chopped
4 pounds mussels, rinsed and debearded
1/4 cup white wine, optional
Chopped parsley for garnish

Steps:

  • Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
  • Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 61 grams, SaturatedFat 7 grams, Sodium 1649 milligrams, Sugar 1 gram

SPICY MUSSELS AND CHORIZO



Spicy Mussels and Chorizo image

Sweet, plump mussels are steamed in a sauce made with tomatoes, garlic, red chile flakes, and wine; chorizo, a Spanish sausage, adds extra heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 11

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
  • Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

PASTA WITH MUSSELS AND CHORIZO



Pasta with Mussels and Chorizo image

Categories     Pasta     Sauté     Sausage     Mussel     White Wine     Spring     Cilantro     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
2 shallots, finely chopped
1 tablespoon minced garlic
1/2 cup dry white wine
1 pound dried pasta such as campanelli (bellflower)
4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh cilantro
2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
  • Cook pasta in a large pot of
  • Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
  • Toss pasta with lemon juice and salt and pepper to taste.

Tips:

  • Use high-quality ingredients: Fresh seafood, flavorful chorizo, and ripe tomatoes make all the difference in this dish.
  • Don't overcrowd the pan: When cooking the seafood, make sure to cook it in batches if necessary so that it doesn't steam instead of sear.
  • Deglaze the pan with white wine: This helps to add flavor and depth to the sauce.
  • Cook the linguini al dente: This means that it should be tender but still have a slight bite to it.
  • Garnish with fresh herbs: Chopped parsley, basil, or oregano add a pop of color and flavor to the dish.

Conclusion:

This chorizo linguini with mussels and shrimp is a flavorful and impressive dish that's perfect for a special occasion or a casual weeknight meal. With its combination of seafood, chorizo, and tomatoes, it's sure to be a hit with everyone at the table.

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