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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 1 Tbsp olive oil
  • 75 g chorizo
  • 1 celery stick
  • 1 red onion
  • 1 carrot
  • ½ red pepper
  • 2 ripe tomatoes chopped
  • 2 Tbsp tomato purée
  • 150 g shrimp/small prawns peeled & cleaned
  • 100 g green beans
  • Chopped parsley so serve

Method
 

  1. Cook the pasta according to the packet instructions, then drain and keep warm.
  2. Meanwhile finely chop the celery, onion, carrot and red pepper. Remove & discard the skin of the chorizo and dice.
  3. 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.
  4. 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.
  5. Add the shrimps, put the lid on and cook until they change colour (or warm through if using pre-cooked prawns).
  6. Serve with chopped parsley.