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.
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.
Ingredients
Shrimp, Chorizo, and Feta Tomato Pasta
- 2 tablespoons olive oil divided
- 150 Grams Spanish chorizo casing removed and chopped coarsely (we used chistorra)
- 1/2 Cup white onion chopped
- 1 tablespoon Garlic minced
- 1 and 1/2 cups chicken stock
- 1 (400-gram) can tomatoes seeded, coarsely chopped. juices reserved
- Salt to taste
- 18 pieces Shrimp shelled and deveined with tails intact
- 1/3 Cup feta cheese
- 300 Grams penne noodles cooked according to package directions
- 1/3 Cup pimiento-stuffed green olives sliced
- handful OF baby arugula leaves (Optional)
Instructions
- 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.
- 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.
- Transfer to a platter and top with baby arugula. Serve hot.
Tried this recipe?Let us know how it was!
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