Pasta with Shrimp, Chorizo, and Arugula
With little prep and lots of flavor, this pasta with shrimp, chorizo, and arugula makes an ideal dinner any night of the week.
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Pasta with Shrimp, Chorizo, and Arugula
Shrimp and chorizo are a match made in heaven, thanks to their mix of sweet and salty. Toss them with pasta, and you’ll have this dressed-up dinner in — just about — no time.
If you really want to save on time, purchase shrimp that’s already been peeled and deveined. Otherwise, you can prepare the shrimp earlier with the chorizo seasoning and spend just 30 minutes in the kitchen when you’re ready to prepare dinner.
What amplifies this dish is the chorizo seasoning, which is basically a dry rub for the shrimp. When I first made this recipe, I cooked the shrimp plain, but it definitely needed something more. I decided to mimic the spicy chorizo by adding the same zippy flavors to the shrimp, and it made a big difference in this dish. Also cooked with white wine and garlic and tossed with peppery arugula, this pasta comes together quickly — and deliciously.
Ingredients You’ll Need
- Shrimp
- Chorizo Seasoning (See Recipe)
- Pasta
- Extra Virgin Olive Oil
- Fresh Garlic
- Chorizo
- Red Pepper Flakes
- White Wine
- Arugula
Why You’ll Love This Pasta with Shrimp, Chorizo, and Arugula
It’s restaurant-level delicious: A restaurant-quality meal with minimal effort is the best kind of recipe, thanks to the pungent flavors of shrimp, chorizo, and arugula.
It works with just about any pasta: Cavatappi, rigatoni, or penne — yes, please! Long pasta like linguine, spaghetti, or fettuccine also work well here. Just stay clear of the smallest pasta shapes (e.g., ditalini, small shells, etc.).
It’s quick to make: This dish comes together in about 30 minutes if you purchase your shrimp already peeled and deveined.
Pro Tips
Don’t skip any ingredients: As flavorful as the main ingredients are, the supporting spices really amp them up and help bring this dish together.
Save time with pre-cleaned shrimp: Buying shrimp that’s already been peeled and deveined is a big time saver (if a bit more expensive). If it’s unavailable or you want to save a few bucks (who doesn’t?), then buy shell-on shrimp, peel and devein it in advance, and chill it in the fridge until you’re ready to use it.
Suggestions for Variations and Substitutions
Omit the chorizo if you want to go meatless. Just don’t omit the chorizo seasoning so you still get that spicy flavor.
If you don’t want to use pork chorizo, you could sub it with chicken chorizo.
The sharpness of arugula works really well in this dish, but if you don’t like arugula or want something with less “bite,” then substitute with a milder green like spinach or kale.
Leftovers
Store in an airtight container in the refrigerator and consume within two days.
If you love shrimp, try my ginger and scallion noodles with shrimp.
Pasta with Shrimp, Chorizo, and Arugula
Ingredients
For the Pasta
- 1 pound raw shrimp
- 2 tablespoons chorizo seasoning (See below)
- 16 ounces pasta
- 4 tablespoons extra virgin olive oil
- 6 garlic cloves, sliced
- 8 ounces Spanish chorizo, sliced down the middle and cut into 1/4" pieces
- 1/2 teaspoon red pepper flakes, or more to taste
- 1/2 cup dry white wine
- 2 cups arugula (packed)
- Extra virgin olive oil (for drizzling)
For the Chorizo Seasoning
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1/2 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Toss the shrimp with 2 tablespoons of chorizo seasoning, and chill it in the refrigerator for at least 1 hour.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Meanwhile, heat the olive oil in a large skillet on medium heat, and cook the garlic until lightly golden. Add the chorizo and brown it a bit, then add the red pepper flakes, stirring them for about 30 seconds. Pour in the wine, and simmer it for 2 to 3 minutes to cook off the alcohol.
- Add the seasoned shrimp by spreading them in a single layer in the pan; sprinkle them with salt to taste. Cook them for 2 to 3 minutes per side until they turn pink and opaque. Another sign they're done is when they start to tighten into a "C" shape.
- Before draining the pasta, reserve about 1 cup of pasta water. Toss the pasta with everything in the pan; add the arugula and stir it in until it wilts. Add just enough pasta water to moisten everything before serving. Finish off the pasta by drizzling some extra virgin olive oil on top.