© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

Sepia pasta with shrimp and chorizo

October 25, 2017

The bold flavours of chorizo and garlic are the perfect match for such a dramatic looking spaghetti! Tasty enough to make for a dinner party but easy enough to pull together on a weeknight.  Delicious anytime of year, but spooktacular on Halloween!

 

250 grams sepia spaghetti

2 tablespoons olive oil

1 cup thinly sliced Spanish style cured chorizo sausage

1/4 tsp chili flakes

4oo grams (31-40) shrimp, peeled and deveined

2 cloves garlic, minced

1/2 tbsp lemon zest

½ cup dry white wine

2 cups passata 

1 tbsp. lemon juice

1/2 cup chopped fresh parsley

 

 

 

  1. Cook pasta in a large pot of salted water according to package directions, approximately 8-10 minutes

  2. Meanwhile, place a large skillet over medium heat and add olive oil. 

  3. Add chorizo and chili flakes and cook for 5 min, stirring occasionally.  Add the garlic and lemon zest and cook for another min. Add the white wine and scrape any brown bits that have accumulated on the bottom of the pan.  Bring the mixture to a simmer and reduce the liquid in the pan by half. 

  4. Add the shrimp into the pan and cook until the shrimp just begins to turn pink, about 3 min.  Add the passata and lemon juice and bring to a simmer, cooking until the shrimp is cooked, about 6 min.

  5.  Add cooked pasta into the shrimp and chorizo sauce and toss with tongs to coat well.   

  6. Mix in the chopped parsley and serve.

 

 

 

 

 

 

 

 

 

 

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