Pasta with chorizo and shrimps
Chorizo and seafood is a typical Spanish combo which is loved by my family. This pasta with chorizo and shrimps is an easy dish, perfect for a mid-week family supper. You can use pre-cooked or raw prawns, and you can substitute the green beans with spinach, broad beans, peas, kale and so on, if you don’t have any green beans. I normally serve it with a crispy salad on the side.
Ingredients
Method
- Cook the pasta according to the packet instructions, then drain and keep warm.
- Meanwhile finely chop the celery, onion, carrot and red pepper. Remove & discard the skin of the chorizo and dice.
- Heat the oil in a heave-based pan, add the chorizo and chopped veggies. Gently sauté, under cover, for 10-15 minutes until the chorizo realise its fat and the veggies are tender. Add the tomatoes, tomato purée and a dash of water. Cook for a further 5 minutes, until the tomatoes release their juices.
- Meanwhile cut the beans into 2cm pieces. Add these to the sauce, season to taste and add more water if the sauce is sticky. Sauté for a further 5 minutes, until the beans are tender.
- Add the shrimps, put the lid on and cook until they change colour (or warm through if using pre-cooked prawns).
- Serve with chopped parsley.