A trip to Spain might be out of the question tonight, but a delicious, chorizo-spiced shrimp pasta can stand in for a ticket. Dried chorizo is a shortcut flavor bomb, and you’ll put it to good use here. First, you’ll crisp up pieces in a skillet, then add some garlic for flavor, and finally sautée the shrimp in the oily goodness. Tossed with pasta and toasted breadcrumbs and your dinner is basically garlic bread meets shrimp meets pasta. Double down on the Spanish theme with a white wine like Txakoli or red such as Tempranillo—both would taste great with this dish.
How to Make It
Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.