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Shrimp and chorizo pasta

June 24, 2013

Shrimp and Chorizo Pasta || hungrybrownie.com ||

If you love watching Anthony Bourdain’s “No Reservations”, then you must also be a fan of his other TV show called “The Layover.”  It basically shows travelers what to do, eat or see if they have 24-48 hours layover in a particular city.  I have seen quite a few episodes including his layover in Singapore, New York and Paris. Then,  just last February, the show aired “Seattle” as his layover destination. My husband and I watched the show and we were literally kicking ourselves because they filmed at “Melrose Market” in Capitol hill – which is 2 blocks away from our soft couch.  Apparently, they were quietly filming at some parts of Seattle and Ballard last year, and a few people must have spotted him out on the street with his crew.  

Melrose market in Seattle's Capitol hill neighborhood || hungrybrownie ||

I love that he was given a chance to visit Seattle, especially Melrose Market. I suggest you visit this place when you visit Seattle. They have local and artisanal shops, good food, and even a flower shop in such an intimate place. You can grab my favorite Ham and Beecher’s sandwich at Homegrown, sample a variety of finest cheeses in Calf and Kid just like Anthony Bourdain, or buy a local cured chorizo sausage at Rain shadow meats just like what my husband did this weekend.  Click here to watch the episode –  Seattle’s Melrose Market: The Layover.

To make this simple shrimp and chorizo pasta dinner, I used a spicy chorizo sausage from the market and fresh medium shrimp. I was contemplating whether or not to make a marinara sauce for this recipe but I made the right decision but just letting the ingredients shine on it’s own.  Make sure you buy a hard or cured chorizo sausage, not the ground Mexican one.  And don’t worry about having leftover shrimp, because you can always make this delish Honey walnut prawns.

Shrimp and Chorizo Pasta || hungrybrownie.com ||

Shrimp and chorizo pasta
  1. 2 tablespoons olive oil
  2. 4 garlic cloves, minced
  3. 4 chorizo links (cured or hard), sliced 1/8 thick (about a cup)
  4. 1/2 pound shrimp, peeled and deveined
  5. 1/2 cup of chicken broth
  6. 1 teaspoon cornstarch
  7. 1/2 pound penne pasta
  1. 1. Cook pasta "al dente" per package instructions. Drain and set aside.
  2. 2. Heat 2 tablespoons olive oil in a pan and saute garlic. Add chorizo slices and cook for about 5 minutes then add shrimp. When the shrimp turns slightly pink, add the chicken broth and simmer for a few minutes. Add a teaspoon of cornstarch to thicken it a little bit.
  3. 3. In a mixing bowl, combine cooked pasta with the sauce and mix well.
  4. 4. Serve immediately with french bread or side salad.
  1. You may substitute chorizo with andouille sausage.
Hungry brownie http://www.hungrybrownie.com/

Shrimp and Chorizo Pasta || hungrybrownie.com ||

8 thoughts on “Shrimp and chorizo pasta

  1. Kelly Brito (@PinkandLola)

    I’m SO absolutely ready to try this. Hopefully tonight! Thanks for the recipe! 🙂

  2. Tonya

    I need to make this today. I am hoping the hubby will go buy the ingredients for me. I love shrimp, I love chorizo and I love pasta. What better way to make the 3 things I love.

    1. Elaine Post author

      me too! What I love about this recipe is it’s so simple and easy to make but packs a lot flavor from the chorizo. Let me know how it turns out when you get a chance to cook this 🙂


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