Shrimp with pasta? Sure. But shrimp AND chorizo with pasta? Now that’s a whole new ball game. This Spanish-style dried sausage imparts a deep and smoky flavor to the dish. Although we recommend adding chili flakes for a bit of heat, feel free to hold off if you’re not a fan.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Halve grape tomatoes. Finely chop parsley. Dice half the chorizo (we sent extra). Chop shrimp into bite-sized pieces.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chili flakes (to taste) and chorizo, and cook until fragrant, 2-3 minutes. Add shrimp and toss until pink and firm, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
Once water is boiling, add spaghetti and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.
While spaghetti cooks, add diced tomatoes to the sauce and simmer 5-6 minutes. Add grape tomatoes and cook 2-3 minutes. Taste and season with salt and pepper. If sauce is too thick, loosen by adding reserved pasta water ¼ cup at a time.
Add drained spaghetti to pan with half the parsley and toss to combine. Season to taste with salt and pepper.
Divide spaghetti between bowls, and sprinkle with remaining parsley.