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Savory Shrimp & Chorizo Linguine

Savor the combination of shrimp and chorizo in this delicious and easy-to-make linguine dish that can be prepared in just 20 minutes. With a hint of garlic, paprika, and red pepper flakes, it creates a flavorful pasta that is perfect for a weeknight meal. Serve it with a side salad to complete the d...
4
30 min
TOTAL TIME
691
CALORIES
$2.49
PER SERVING
Savory Shrimp & Chorizo Linguine
Ingredients
10 INGREDIENTS
4 SERVINGS
Fresh Parsley
1/4 cup fresh parsley
chopped, for garnish
Salt
salt
to taste
Linguine
14 oz linguine
Paprika
1/2 tsp paprika
Raw Shrimp
1 lb raw shrimp
peeled and deveined
Black Pepper
black pepper
to taste
Olive Oil
1/4 cup olive oil
Chorizo Sausage
2 whole chorizo sausage
sliced into 1/2-inch thick disks
Red Pepper Flakes
1/4 tsp red pepper flakes
Garlic
2 cloves garlic
minced
Directions
10 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Bring a large pot of water to a boil, then add a generous pinch of salt.
2
Add the linguine to the boiling water and cook for 1 minute less than the package instructions.
3
Before draining the pasta, reserve 1/2 cup of the pasta cooking water.
4
Heat the olive oil in a large frying pan over medium-high heat.
5
Add the sliced chorizo and cook for 5 minutes, turning occasionally, until golden and crispy. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
6
Add the shrimp to the frying pan and cook for 2 minutes. Then, add the minced garlic, paprika, and red pepper flakes, cooking for another minute.
7
Pour in 1/4 cup of the reserved pasta cooking water and bring the sauce to a simmer.
8
Add the drained linguine and cooked chorizo to the pan, tossing to coat the pasta in the sauce. Add more reserved cooking water, if needed, to achieve the desired consistency.
9
Taste the pasta and season with salt and black pepper as needed.
10
Serve the pasta in bowls, garnishing each serving with a sprinkle of chopped fresh parsley.
Health Info
Macros
74g
CARBS
27g
FAT
39g
PROTEIN
Contains these allergens
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
How can I prevent my shrimps from becoming rubbery?
My garlic flavor is either too strong or too weak. How can I balance it correctly?
How can I tell when the linguine is perfectly cooked?
Can I use seafood mix instead of just shrimp?
Is it okay to cook the shrimp with shells on?
What kind of wine goes well with shrimp linguine?
Can I add veggies to the shrimp linguine?
Can I replace linguine with other types of pasta?
What alternatives can I use for olive oil?
How to add a spicy touch to the shrimp linguine?