Description
A vibrant and flavorful Garlic and Chili Shrimp Pasta featuring succulent shrimp, spicy chorizo, and a hint of smoky paprika, tossed with linguini in a garlicky, chili-infused olive oil and white wine sauce. Perfectly balanced with semi-dried tomatoes and fresh parsley for a quick and satisfying meal.
Ingredients
Scale
Shrimp and Meat
- 9 large shrimp (prawns), deveined and rinsed
- 1 chorizo sausage, thinly sliced
Vegetables and Herbs
- 2-3 cloves garlic, peeled and chopped
- ½ cup semi-dried tomatoes
- Parsley leaves, large handful, finely chopped
- ½ lemon, for squeezing
Dry Ingredients & Spices
- 1 tsp chili flakes (adjust to taste)
- 1 ½ tsp smoked paprika
- Salt, to taste
Pasta & Liquids
- 9 oz (250g) linguini pasta
- ¼ cup extra virgin olive oil, plus extra for drizzling
- ½ cup dry white wine
- 4 tbsp (60g) soft butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add linguini pasta and cook until al dente, following the package instructions. Drain pasta, reserving some of the cooking water for later use.
- Prepare Ingredients: While the pasta cooks, devein and rinse the shrimp thoroughly. Thinly slice the chorizo sausage. Peel and chop the garlic cloves finely. Chop parsley leaves finely and set aside.
- Cook Shrimp & Chorizo: Heat a medium pan over medium-high heat and add the olive oil. When the oil is hot, add the shrimp and sliced chorizo. Cook for about 45 seconds on each side until the shrimp turns browned on the outside but remains slightly translucent inside, ensuring they stay tender. Remove from the pan and set aside.
- Prepare Sauce: Using the same pan, add a little more olive oil if needed and add the chopped garlic and chili flakes. Sweat the garlic gently over medium heat until it becomes soft and fragrant, making sure not to let it brown. Stir in the smoked paprika until combined. Pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom, and let it reduce by half. Squeeze the juice of half a lemon into the sauce and stir well.
- Combine & Toss: Return the cooked shrimp and chorizo back to the pan. Add the semi-dried tomatoes, chopped parsley, and a splash of reserved pasta cooking water to loosen the sauce. Drizzle in some extra olive oil and season with salt to taste. Toss everything vigorously over high heat for about 20 seconds to meld flavors and warm through. Add butter at the end to enrich the sauce if desired, mixing until melted and coating the ingredients evenly.
Notes
- Be careful not to overcook the shrimp; they should remain slightly translucent to avoid rubbery texture.
- Adjust chili flakes to suit your preferred spice level.
- Use pasta water to loosen the sauce and help it cling better to the pasta.
- For a richer sauce, stir in butter at the end of cooking.
- If you don’t have semi-dried tomatoes, sun-dried tomatoes soaked briefly in warm water can be a substitute.
