Ingredients

The following ingredients have 4 Servings
  • 1 lb jumbo shrimp (16 to 20 per pound)
  • 2 ounces Spanish chorizo (diced)
  • 10 ounces thin spaghetti
  • 3 tablespoons olive oil
  • 1 cup onion (chopped)
  • 4 cloves garlic (minced)
  • 1/2 cup medium sherry (not cooking sherry)
  • 1 pint cherry or grape tomatoes (halved)
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Peel and devein the shrimp, leaving the tails on. Set aside.
  • Put a large pot of salted water on to boil for the pasta.
  • Heat the olive oil in a large frying pan over medium heat and add the diced chorizo. Sauté for 2 minutes, then add the onion.
  • Continue cooking until the onion is soft and translucent, 2 to 3 minutes, then add the garlic and continue cooking for 1 minute longer.
  • Add the sherry, bring the mixture to a simmer and cook for 2 minutes.
  • Add the shrimp and cook until they begin turning opaque around the edges, 1-1/2 to 2 minutes.
  • Add the tomatoes and season with a pinch of salt and a few grinds of black pepper. Be careful not to add too much salt as both the shrimp and the chorizo are already a bit salty.
  • Continue cooking for an additional 2 to 3 minutes or until tomatoes soften slightly and the shrimp are cooked through
  • Remove from the heat completely and cover to keep warm.
  • Cook and drain the spaghetti according to package directions.
  • Combine the spaghetti with the shrimp mixture, add the parsley and toss to combine.
  • Adjust the seasoning if needed and serve immediately.