Shrimp, Chorizo, and Feta Tomato Pasta

Everyone loves pasta! This is a flavorful dish that's easy to throw together, even if you're short on time. Remember to season the dish lightly since the chorizo is already salty on its own. 

Prep Time 30 minutes 
Cooking time 45 minutes


2 tablespoons olive oil, divided
150 grams Spanish chorizo, 
      casing removed and chopped coarsely 
      (we used chistorra)
1/2 cup chopped white onions
1 tablespoon minced garlic
1 1/2 cups chicken stock
1 (400-gram) can whole tomatoes,
      seeded, coarsely chopped, 
      juices reserved
salt, pepper, and sugar, to taste
18 pieces medium shrimp, 
      shelled and deveined with tails intact  
1/3 cup feta cheese cubes
300 grams penne noodles, 
      cooked according to package directions
1/3 cup sliced pimiento-stuffed green olives
handful of baby arugula (optional)


 Heat 2 teaspoons olive oil in a wok or a medium pot. Add chopped chorizo and cook for about 2 minutes. Set chorizo aside and leave the oil in the pot.

 Add remaining olive oil to the same pot. Add onions and sauté over medium-low heat until translucent, about 3 minutes. Add garlic and sauté until fragrant.

 Add stock, chopped tomatoes, and reserved tomato juice. Season lightly with salt, pepper, and sugar; mix well. Cover the pot partially and let the sauce simmer over low heat for 30 to 40 minutes.

4  Increase heat to medium and add shrimp. Cook until shrimp turns pink in color. Add cooked chorizo and feta cubes. Adjust seasoning if necessary.

 Toss in cooked penne noodles. Turn off the heat and add green olives.

6  Transfer to a platter and top with baby arugula. Serve hot.


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