Best 4 One Pot Spanish Style Shrimp And Chorizo Pasta Recipes

ONE PAN SPANISH CHORIZO & SHRIMP

Steps:

• Place the shelled shrimp in a bowl, season with the salt, pepper and paprika and toss to ensure they are all evenly coated in the spices.
• Heat the oil in a pan on medium high heat. Add in the shrimp and sear for 2 minutes per side until pink. Remove the cooked shrimp from the pan and set aside on a plate.
• Add the chopped chorizo to the pan and cook for 4-5 minutes until the chorizo slices are golden and slightly crispy. Add the diced onion and garlic to the pan and cook for another 2 minutes until the onion begins to soften.
• Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes until the tomatoes begin to soften and the sauce has thickened.
• Return the cooked shrimp to the pan and stir to coat them in the sauce. Leave to cook for another minute until the shrimp are warmed through. Remove the pan from the heat and garnish with chopped parsley and lemon wedges before serving.

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
• Cook until shrimp is pink, then put aside.
• In the same pot, add milk, broth, and pasta.
• Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
• Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
• Add the shrimp back in and give it a stir until fully incorporated.
• Serve with some extra parmesan cheese, if desired.
• Enjoy!

SHRIMP LINGUINE WITH CHORIZO

Steps:

• Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
• Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.