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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Shrimp and chorizo are a match made in heaven with their mix of sweet and salty. Toss them with pasta, and you’ll have this pasta with shrimp, chorizo, and arugula in just about no time. Speaking of no time, here’s another quick chorizo recipe to try: sweet pototoes with chorizo and eggs.
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 to cook this 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 chose to mimic the spicy chorizo by adding the same zippy flavors to the shrimp, and it makes a big difference.
Also cooked with white wine and garlic and tossed with peppery arugula, this pasta comes together quickly—and deliciously.
Why You’ll Love This Pasta with Shrimp, Chorizo, and Arugula
- 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.
- 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.).
- Quick to make: This dish comes together in about 30 minutes if you purchase your shrimp already peeled and deveined.
Key Ingredients
- Raw Shrimp: Wild-caught shrimp tastes best.
- Chorizo Seasoning (See Recipe): This adds an extra depth of flavor to the pasta.
- Spanish Chorizo: This is where the flavor is at!
- White Wine: A splash complements seafood beautifully.
See the recipe card below for more information on ingredients and quantities.
How to Make Pasta with Shrimp, Chorizo, and Arugula
- Season shrimp: Peel and devein the shrimp first if it’s not already cleaned. Toss it with the chorizo seasoning and chill it for at least 1 hour.
- Boil pasta: Bring a large pot of salted water to a boil, and cook the pasta per the directions or until desired tenderness.
- Cook chorizo: Heat up a large skillet with the oil, and brown the chorizo. Add the red pepper flakes, then pour in the wine and simmer it for 2 to 3 minutes.
- Cook shrimp: Add the shrimp to the pan; cook them for about 2 to 3 minutes per side.
- Toss with pasta: Reserve 1 cup of pasta water. Drain the pasta and toss it with everything in the pan. Stir in the arugula until it wilts. Add some pasta water to loosen and moisten the pasta. Finish it by drizzling some olive oil on top.
Pro Tips
- Don’t skip any ingredients: As flavorful as the main ingredients are, the supporting players 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).
Variations & Substitutions
-Omit the chorizo for a meatless version. Just don’t omit the chorizo seasoning so you still get that spicy flavor.
-Use linguiça or Mexican chorizo instead (Mexican chorizo has more heat, but you need to fully cook it first,)
-If you don’t want to use pork chorizo, you could sub it with chicken chorizo.
-If you don’t like arugula or want something with less “bite,” substitute it with a milder green like spinach or kale.
Recipe FAQs
I highly recommend any kind of wild-caught shrimp if you can get it. It can be fresh or frozen.
Spanish chorizo is a pork sausage originating from the Iberian Peninsula and is flavored with paprika, smoked red peppers, and other spices. However, different variations exist. Some are cured and don’t require cooking; others are not cured and require cooking. In the U.S., it’s common to find cured Spanish chorizo.
Storage
Refrigerator: Store in an airtight container in the refrigerator and consume within 2 days.
Freezer: I don’t recommend freezing cooked pasta, especially with the arugula.
Reheat: Reheat it in the oven, covered, at 300F just until warmed through so you don’t dry out the shrimp. You can also microwave it in a microwave-safe container, covered with a microwave-safe lid or sheet of wax paper.
More Shrimp Recipes
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Pasta with Shrimp, Chorizo, and Arugula
Ingredients
For the Pasta
- 1 pound large shrimp raw, peeled and deveined (Note 1)
- 2 tablespoons chorizo seasoning (See below)
- 16 ounces pasta
- 4 tablespoons extra virgin olive oil
- 6 garlic cloves peeled and sliced thinly
- 8 ounces Spanish chorizo sliced down the middle and cut into ¼" pieces
- ½ teaspoon red pepper flakes or more to taste
- ½ cup dry white wine
- ¼ teaspoon kosher salt
- 2 cups arugula packed
For the Chorizo Seasoning
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- Black pepper freshly ground
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. Reserve 1 cup of pasta water.
- 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 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 the salt. 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.
- Drain the pasta and toss it with everything in the pan; stir in the arugula so 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.
