Shrimp Chorizo and Artichoke Pasta
Dive into a bold medley of flavors with this Shrimp Chorizo and Artichoke Pasta! This dynamic recipe combines the smoky richness of crisped chorizo, the delicate sweetness of tender sautéed shrimp, and the tangy bite of marinated artichoke hearts, all tossed in a vibrant tomato and white wine sauce. Perfectly paired with al dente linguine or fettuccine, this dish is elevated with notes of garlic, crushed red pepper, and a garnish of fresh parsley and Parmesan cheese. Ready in just 40 minutes, this hearty yet elegant pasta is ideal for weeknight dinners or special occasions alike. Serve it with a crusty baguette and a glass of white wine for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 8 ounces Chorizo sausage, sliced into rounds
- 1 cup Marinated artichoke hearts, drained and quartered
- 12 ounces Pasta (such as linguine or fettuccine)
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 cup Dry white wine
- 14.5 ounces Canned diced tomatoes, with juice
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo slices and cook for 4-5 minutes until browned and slightly crispy. Remove the chorizo from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute until fragrant.
Pour the white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add the diced tomatoes with their juice and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the flavors to meld. Season with salt and black pepper.
Stir the cooked chorizo, shrimp, and artichoke hearts into the tomato sauce. Mix well to combine.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss the pasta to coat evenly in the sauce.
Remove from heat and stir in the grated Parmesan and fresh parsley. Adjust seasoning, if needed.
Serve the Shrimp Chorizo and Artichoke Pasta warm, garnished with additional Parmesan and parsley, if desired.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
