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Saturday, December 3, 2016

Spanish Style Spaghetti with Shrimp and Chorizo

A simple spaghetti dish with fresh shrimp and chorizo.  It can be mild or spicy.  It is seasoned with red chili flakes.  You can tone it down or kick it up by the amount of flakes you decide to put in.
I have discovered the better quality diced tomatoes really do make a difference in taste.

For 4 people
4 cloves of garlic, minced
16 oz. grape tomatoes, halved
4 stalks fresh parsley
2 oz. chorizo, dices
20 oz. raw, cleaned shrimp
1-2 t. red chili flakes
12 oz. spaghetti
2 can 14 oz. diced tomatoes
 2 t. each of oregano and basil
Bring a large pot of salted water to boil.  Add spaghetti and cook 11 minutes.  Drain.
In a large pan heat about 1 T. olive oil and add the chorizo, shrimp, grape tomatoes and garlic. Continue to saute on mediun heat until the shrimp is no longer pink.  Add in the canned tomatoes.
Turn down heat to medium low and add spices.  Serve sauce over cooked spaghetti in bowls.

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