This quick and simple creamy shrimp and chorizo pasta with mushrooms is full of flavor and won't disappoint!
Chorizo sausage. It's just so versatile. If you've been following this blog for a while, you well know that I love my chorizo. Heck, I posted a chorizo pizza dip recipe a week ago. I've been kinda obsessed with chorizo again since I had it at Julian Serrano's Tapas restaurant in Vegas last month. I also love shrimp in pasta, so it was time to combine these two loves. I even have a creamy shrimp and mushroom pasta recipe you may like.
I suppose this dish looks and tastes quite impressive, but it really isn't hard to throw together. When you've got quality ingredients and classic flavors involved, you need not get too complex. Just the way I like it!
As you can see from the photos, I used large shrimp for this dish. That isn't necessary, but I do think they add that special touch if you're trying to go all out.
The sauce is the perfect harmony of creamy and tomato-y and adds a richness that also balances out the spice of the chorizo. White wine and fresh oregano up the flavor quotient even more.
Hello pasta of my dreams!
Is this creamy shrimp and chorizo pasta with mushrooms your thing?
Questions? Let me know!
Creamy Shrimp and Chorizo Pasta with Mushrooms
This quick and simple shrimp and chorizo pasta with mushrooms is full of flavor and won't disappoint!
Ingredients
- 8 ounces uncooked linguine or other pasta
- 3/4 pounds medium or large shrimp
- 1 tablespoon olive oil
- 5 ounces Spanish chorizo sausage
- 7 ounces white mushrooms
- 1 large tomato
- 2 cloves garlic minced
- 1 cup heavy/whipping cream
- 1 tablespoon fresh oregano
- 1/4 cup dry white wine
- Pepper to taste
- Freshly shaved or grated parmesan cheese
Instructions
- Boil a large, salted pot of water. Cook pasta according to package directions.
- If shrimp are frozen, thaw them under cool running water. Peel (optional) and devein.
- Add olive oil to a skillet or deep frying pan on medium heat. Chop chorizo into smaller pieces and add to the pan. Cook for five minutes, stirring a couple of times.
- Meanwhile, chop the mushrooms. Add them to the pan and increase heat to medium-high. Cook for about five minutes, stirring occasionally, until the juices are released and the edges start to brown.
- Meanwhile, chop the tomato and oregano.
- Add the garlic to the pan and cook for about 30 seconds then add the tomato and white wine to the pan. Simmer for a few minutes. Add the cream, oregano, and pepper, and cook for five minutes.
- Reduce the heat to medium. Add the shrimp and cook for another five minutes or until the shrimp are cooked. Drain the pasta and toss with the sauce. Serve immediately with generous shavings of parmesan cheese.
Recipe Notes
- As the chorizo is fairly salty, you probably won't want to add extra salt to this dish.
Michele says
Made this last and was a huge hit. I added lemon juice and used Cherub grape tomatoes. Served with bucatini pasta... delish. Making it again tonight for a different set of friends.Thanks for posting it 🙏🏻
Natasha says
So happy to hear that! You're very welcome! XO
Yael Keren Margretz says
My husband found this and asked me to make it. Followed the recipe with the exception of using a whole pound of shrimp. He said it was probably too many mushrooms and liked the suggestion of a comment to change mushrooms to peppers.
Natasha says
So glad you enjoyed it! Let me know if you do end up trying it with peppers.
Richard Tims says
The ingredients in this recipe in my opinion should not work. But to my surprise, OMG THEY DID!!!. It was so hard to cook the chorizo as chunks, but it is necessary. I quadrupled the recipe which might explain extra liquidy sauce, but I used a simple gravy recipe to thicken it up. This is definitely a keeper. I plan to tweak my own version of the recipe since we are feeding 7 people of which 3 are teenagers. Definitely a keeper!!!!! Thanks for sharing.
Natasha says
Haha well I'm glad it worked out!
KGarber says
Do you have a nutrition all breakdown for this recipe?
Natasha says
Hi! Sorry, I do not. I'm not a trained nutritionist, and I have yet to find a nutrition app that gives really accurate results. In this recipe it'll really vary - the size of the shrimp, brand of chorizo, etc. can make a massive difference to the nutrition info. If this is really important to you, I suggest weighing every ingredient and using something like My Fitness Pal to calculate it as close to accurately as possible (ensuring you're plugging in the exact brands you used).
Marykathryn Kopec says
I made this tonight and it was amazing. I didn’t have mushrooms so I used red bell peppers. I also used a dry sherry as the wine and I had some homemade lobster broth from last night so I put a little of that in the sauce along with a locatelli rind. The flavor was intense. I used loose chorizo that was uncooked, fresh and spicy. I will definitely make this again. I have never tried one of your recipes that was not hands down terrific!
Natasha says
I am so happy you enjoyed it, Marykathryn! Thanks for leaving me a nice comment. 🙂
Cassandra says
Great recipe! My husband and daughter LOVED it.
Natasha says
Wonderful! Thanks for letting me know!
Anne in St. Louis says
I searched for a recipe with chorizo as I wanted to try it. This was pretty good. I used half and half rather than heavy cream and was careful to temper it before I added it to the hot pan (so it would not break) but otherwise stuck to the recipe pretty closely ... until I got to the end and found it fairly bland. I added a bit of Cajun seasoning. That helped a little. The DH cleaned his plate, so that's good. I can't decide yet whether I'll make this again as I'll first try one or two other recipes with the sausage.
Natasha says
Hi Anne! Sorry to hear you didn't find it really flavorful. I guess we all have different tastes - I definitely found it flavorful, especially since I used a fairly spicy chorizo sausage. In any case, glad your husband liked it. 🙂
Madeline Leidy says
Delicious flavors in this recipe! We added bell peppers, onions and broccoli to get our vegs. in for health. No sacrifice to flavor though! We also used dry vermouth instead of wine because I only had one bottle left of dry white wine and we needed that to serve to our guests! (Note, you don't need as much vermouth when you do this....I do this substitute often for white wine.) We also added a small amount of red pepper flakes.and substituted half and half for the cream. Wonderful!
Natasha says
Sounds wonderful! So glad you liked the recipe.
Tracey says
I made this tonight and my family loved it. There's a restaurant in the Bay Area that has a dish similar to this and we crave it all the time. Now I can make it myself. Such an easy process with a spectacular result.
Natasha says
Thanks so much, Tracey! I am so happy to hear that. Your comment made my night.
Karen says
Just fixed this dish. Absolutely loved it. Great flavors and easy fix. Will be making this again.
Natasha says
Yay! So pleased to hear it. 🙂
Megan Ybarra says
I made this and it was delicious the only thing i did was add crushed red pepper flakes as well. I like a little kick to my food. Simple and easy!
Natasha says
So glad you enjoyed it, Megan! Red pepper flakes sound like a yummy addition. 🙂