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Why You Need This Chorizo & Shrimp Pasta in Your Life
Some pasta dishes are delicate, subtle, and whisper their flavours to you. This is not one of those dishes.
This Chorizo & Shrimp Pasta is a flavour bomb, packed with smoky Spanish chorizo, quick-cooking shrimp, sweet peppers (a large clamshell on the discount produce rack was essentially the inspiration for this dish!) and a hint of heat from aji amarillo paste (a secret ingredient you’ll want to keep in your pantry from now on). Add a touch of smoked paprika, garlic, and a perfectly glossy sauce thanks to the magic of pasta cooking water, and you’ve got a dish that’s luxurious, bold, and ridiculously easy to make.
It comes together in under 30 minutes, and is versatile in what starch you pair it with.
So whether you’re impressing guests, treating yourself to a special dinner, or just looking for a weeknight meal that doesn’t taste like a weeknight meal—this one’s for you.
The Secret to the Best Chorizo & Shrimp Pasta
1. Chorizo: The Flavour MVP
The key to this dish is dried Spanish chorizo—the cured, smoky, paprika-rich sausage is the flavour base that adds depth and spice to every bite. Unlike fresh Mexican chorizo, which is uncooked and crumbly, Spanish chorizo is firm, sliceable, and perfect for crisping up in a pan.
As it sears, it releases flavour-packed oils that become the base of your sauce. That’s gold. Use it.
2. Shrimp: The Perfect Pairing
Shrimp bring a natural sweetness that balances out the richness of the chorizo. The trick? Don’t overcook them!
They should be just pink and opaque—any longer and you’ll end up with rubbery little bites instead of juicy, tender shrimp. We like a 21/25 size or and even large 16/20 (the smaller the number, the bigger the shrimp! )
3. Aji Amarillo Paste: The Unexpected Game-Changer
This Peruvian pepper paste adds a fruity heat that’s unlike anything else. It’s not overwhelming, but it gives the dish a little something extra—like a subtle, smoky warmth that lingers in the best way. You can find it at Latin American grocery stores or online, and you can purchase either sweet or spicy.
Can’t find it? No worries, we’ll talk about substitutions later.
4. The Magic of Pasta Cooking Water
If you’ve ever made pasta and dumped all the water down the drain, STOP.
That starchy, salty water is liquid gold when it comes to creating silky, restaurant-quality pasta sauces. Instead of using cream or butter to bring everything together, a splash of pasta water emulsifies the oils from the chorizo and the starch from the pasta, creating a light yet luscious sauce that coats every strand. We cook the pasta only about 2/3 of the way, and then finish cooking it in the pan with all of the ingredients and about a cup of the pasta cooking liquid.
Read More about the Magic of Pasta Cooking Water HERE!
Chorizo & Shrimp Pasta Recipe
Ingredients
🕑 Time: 30 minutes
🍽 Serves: 2 very generously, 4 as a main along with salad & bread.
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- 250g pasta (Linguine -pictured- or spaghetti, or fettuccine work great)
- 125g Spanish chorizo, thinly sliced
- 12–16 large shrimp, peeled & deveined—take the whole tail off if you don’t want to use your fingers while you eat!
- 6–8 mini multi-coloured sweet peppers, seeded & sliced in half
- ½ red onion, thinly sliced
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1 tbsp aji amarillo paste (or sub with harissa paste for a different kick)
- 1/2 cup diced tomatoes
- 1 cup or as needed reserved pasta cooking water
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Fresh parsley, chopped, for garnish
Method
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook 3-4 minute less than the package instructions. Before draining, scoop out 1 cup of pasta water and set aside. Do not forget this step!
2. Sear the Chorizo
Heat a large pan over medium heat. Add sliced chorizo—no oil needed—and let it crisp up for about 3 minutes per side, until the edges curl and release that gorgeous, paprika-infused oil. Remove the chorizo and set aside.
3. Sauté the Veggies
In the same pan, add a drizzle of olive oil if needed, then toss in the sliced peppers and red onion. Cook, undisturbed about 4–5 minutes. You are looking for some nice charring. Stir in garlic, smoked paprika, aji amarillo paste and tomatoes, cooking for 30 seconds until fragrant.
4. Cook the Shrimp
Push the veggies to one side of the pan and add the shrimp. Cook just until pink, about 1–2 minutes per side. Season with salt and pepper.
5. Bring It All Together
Add the drained pasta to the pan, followed by the reserved pasta water. Toss everything together, letting the sauce coat the pasta. Stir in the crispy chorizo and let everything warm through for 1 more minute.
6. Serve & Garnish
Remove from heat and sprinkle with fresh parsley. Serve immediately, preferably with a glass of Spanish white wine.
Substitutions
- No aji amarillo? Use harissa paste for spice or a dash of cayenne + smoked paprika.
- Want it creamier? Stir in ¼ cup of heavy cream at the end.
- Really delicious topped with grated Manchego or Parmesan Cheese
What to Know/Avoid in This Recipe
🚨 Don’t overcook the shrimp! They only need a couple of minutes.
💡 Let the chorizo crisp properly—this is where the deep, smoky flavour comes from.
⚠️ Do not forget the pasta water—it’s the secret to a silky sauce.
Storage & Make-Ahead Recommendations:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Make-Ahead: Make the chorizo-shrimp mixture up to 2 days ahead. When ready to serve warm the chorizo-shrimp mixture in a large frying pan then add in the pasta and the cooking water as per step 5.
- Reheat: Add a splash of water or broth when reheating to loosen the sauce.
- Freezer: Not recommended—shrimp can get rubbery when thawed.
FAQ
Q: Can I use fresh chorizo instead of dried Spanish chorizo?
A: You can, but fresh chorizo has a different texture and will need to be fully cooked before adding other ingredients.
Q: What type of pasta works best?
A: Long pasta holds the sauce well, and the flatness of linguine is preferred but spaghetti works too! We also adore Angel Hair pasta with everything!
Q: Can I make this less spicy?
A: Yes! Reduce the aji amarillo paste or swap it for sweet paprika. You can be sure to purchase ‘mild’ chorizo, not hot.
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