Pasta with Shrimp and Chorizo

Ingredients (9)

  • 1 pound medium shrimp, shelled
  • Coarse salt and freshly ground black pepper
  • 4 to 5 tablespoons olive oil
  • 1/4 pound chorizo or andouille sausage, chopped coarse
  • 1 garlic clove, minced
  • 2 large ripe tomatoes (about 1 1/4 lb), seeded and chopped
  • Crushed red pepper
  • 1 pound linguine
  • 1/3 cup chopped fresh flat-leaf parsley and chives
Try Amazon Fresh
Nutritional Information
  • Calories759
  • Fat26.59g
  • Saturated fat5.55g
  • Trans fat0.02g
  • Carbs93.45g
  • Fiber5.93g
  • Sugar6.89g
  • Protein35.33g
  • Cholesterol159.32mg
  • Sodium917.59mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pasta with Shrimp and Chorizo

Use a Spanish chorizo for this chunky sauce, or better yet, a Portuguese chouriso. Andouille or kielbasa is a fine option; their smokiness marries well with the sweet shrimp.

Get The Cookbook


Get Great Food on the Table Every Day

Buy Now

Tips for Shrimp and Sausage


  1. 1Bring a large pot of water to a boil. Season the shrimp with salt and pepper.
  2. 2Meanwhile, heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the sausage and cook for a couple of minutes, until it smells fragrant and just starts to brown. Stir in the garlic, cooking for 30 seconds or so, until it’s fragrant. Add the tomatoes, salt and pepper to taste, and a big pinch of red pepper. Cook for about 2 minutes, until the tomatoes release their juices. Turn down the heat and let the sauce simmer actively while you cook the pasta.
  3. 3Salt the boiling water well and add the linguine. Cook until just shy of al dente. About 2 minutes before the pasta is done, bury the shrimp in the sauce. Crank the heat up to high.
  4. 4Scoop out about a cup of the pasta water, then drain the pasta. Stir the sauce, and pour in the pasta. Still over high heat, toss the pasta in the sauce, adding pasta water as you need it, for 30 seconds to a minute. Drizzle in 1 to 2 tablespoons oil and toss in the herbs.
  5. 5Serve right away.

Beverage pairing: Chateau Pradeaux Bandol Rosé, France. Shrimp with sausage and black pepper is a combination that just screams for rosé, particularly a classic one like this from the South of France, which combines bright berry fruit with brambly herbs.

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...