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.Β 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 withΒ 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 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 harmonyΒ 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!
IsΒ 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 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.
Megan Ybarra says
November 26, 2016 at 9:42 AMI 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
November 26, 2016 at 10:16 AMSo glad you enjoyed it, Megan! Red pepper flakes sound like a yummy addition. π
Karen says
July 25, 2017 at 3:42 PMJust fixed this dish. Absolutely loved it. Great flavors and easy fix. Will be making this again.
Natasha says
July 25, 2017 at 3:44 PMYay! So pleased to hear it. π
Tracey says
November 1, 2017 at 7:59 PMI 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
November 1, 2017 at 8:04 PMThanks so much, Tracey! I am so happy to hear that. Your comment made my night.
Madeline Leidy says
November 20, 2017 at 5:12 PMDelicious 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
November 20, 2017 at 5:50 PMSounds wonderful! So glad you liked the recipe.
Anne in St. Louis says
April 6, 2018 at 7:27 AMI 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
April 6, 2018 at 8:14 AMHi 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. π
Cassandra says
March 18, 2019 at 5:17 AMGreat recipe! My husband and daughter LOVED it.
Natasha says
March 18, 2019 at 5:54 PMWonderful! Thanks for letting me know!
Marykathryn Kopec says
June 8, 2019 at 9:38 PMI made this tonight and it was amazing. I didnβt 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
June 8, 2019 at 9:45 PMI am so happy you enjoyed it, Marykathryn! Thanks for leaving me a nice comment. π