Shrimp and Chorizo Pasta with Arugula
This Mediterranean shrimp and chorizo pasta with arugula combines smoky Spanish chorizo, tender shrimp, peppery arugula, and additional chorizo seasoning in a light white wine-type sauce. The bold flavors make it taste restaurant-worthy, but it comes together in about 30 minutes.
Ingredients
For the Pasta
- 16 ounces large raw shrimp 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 paper thin or down the middle and cut into ¼" pieces (Note 2)
- ½ teaspoon red pepper flakes or more to taste
- ½ cup dry white wine
- ¼ teaspoon kosher salt
- 2 cups baby 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
- Ground black pepper
Instructions
- In a small bowl, mix together the ingredients for the chorizo seasoning. Toss the shrimp with 2 tablespoons of the 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. Drain, and reserve 1 cup of pasta water.
- Meanwhile, heat the olive oil in a large skillet over medium-low to 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 2-3 minutes to cook off some of the alcohol.
- Add the seasoned shrimp by spreading them in a single layer in the pan; sprinkle them with the salt. Cook them for 2-3 minutes per side until they turn pink and opaque.
- Toss the drained pasta 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. Enjoy!
Notes
Note 1: If you're in the U.S., U.S.-sourced shrimp or Argentine shrimp are best.
Note 2: You can slice the chorizo thinly with a sharp knife or use a mandolin. Just be careful!
General Notes:
- Another sign the shrimp are done is when they start to turn into the letter "C." Just make sure they don't curl too tightly, or they'll be overdone.
Nutrition
Serving: 1serving | Calories: 563kcal | Carbohydrates: 62g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 851mg | Potassium: 380mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg
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