This post may contain affiliate links. Please read our disclosure policy.
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
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.
Notes
- As the chorizo is fairly salty, you probably won't want to add extra salt to this dish.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
I enjoyed this recipe with these tweaks; Substituted 4 oz. Of Marinara sauce instead of using a tomato, substituted 4 oz. Of Coconut Milk for heavy cream, I also used about 8 oz. Of Mexican Chorizo because it disbursed in the sauce, ( I make my own Chorizos), I used half as much Parmesan and balanced that with an equal amount of Pecorino.. Finally, I used colossal shrimp in this sauce . The flavor profile was impressive. Thank you for sharing!
You’re welcome, Ralph! Homemade chorizo sounds awesome.
Another winner recipe! This was an absolutely delicious dinner with a unique combo of foods. I had shrimp and chorizo I wanted to use up and this was perfect. My other favorite recipe is the lemon chicken orzo. I can’t wait to pick up the new cookbook!
Yay!! So happy it was a hit, Emily!! 😀 And I’d be honored if your purchased my cookbook. Thank you!
Your cute and this recipe looks great
Didn’t know it existed but all I gots right now is..chorizo, shoots, and pasta lol
I grew up learning how to cook Italian food from my Italian grandmother. Here is a basic rule. Almost no “real” Italian pasta uses cream. And Pasta Alfredo is NOT Italian. Carbonara is not made with cream but rather you would make an emulsion from Pecorino cheese and the pasta water. In lieu of cream, I would make this like Pasta alla Norcina where an emulsion of ricotta cream is made with the pasta water and ricotta whisked together in a separate bowl and added at the end with a tiny bit more pasta water. This gives it that creamy mouth feel without cream.
Also, use Pecorino Romano in lieu of Parmigiano but make sure to add less salt as Pecorino is a bit saltier than Parmigiano.
Thanks for your contribution. 😀
I added baby spinach at the end, delish!!! And so easy!
So glad you liked it!! 🙂
We had a big fancy dinner planned but…. life. I asked my husband to bring our favorite roasted cauliflower and cheese mezzeluna home from the Trader Joe to do with a simple white wine/butter sauce. He reminded me we had chorizo on hand, so I started looking for other sauce options. Holy heck. Even without mushrooms and shrimp. We aren’t chunky tomato fans so subbed paste and it was perfection. We were even compelled to grab some focaccia to sop up the ends. 100% making the real version of this ASAP because I have never made such a successful cream sauce. This is going to be a new fave back pocket recipe Bc we usually have at least most, if not all, of the ingredients on hand. Thank you! We had a rough day and this made it so much better.
Aww I’m so happy this recipe salvaged your day. 🙂 Thanks for letting me know!
Made this with healthier, lighter (& better for you!) Trader Joe’s Veggie Chorizo (also available at other markets and Whole Foods etc.)–BIG Hit! Super flavorful and yummy; the shrimp in there are great; but my version lighter and healthier–a lot of fun to play with!
Good leftovers too! 🙂
Great!!