Shrimp Fettuccine with Chorizo and Zucchini
Craving bold flavors? Try this Spicy Shrimp Fettuccine with Chorizo and Zucchini. A creamy, one-pan 30-minute dinner packed with smoky goodness!
Servings: 4
Calories: 736kcal
Equipment
Ingredients
For the pasta
- 12 oz (340g) fettuccine
- 2 tsp salt
For the sauce
- 1 tbsp olive oil
- ⅗ cup (85g) fresh chorizo , diced
- 1 lb (450) raw shrimp , or prawns
- 1 large onion , sliced
- 2 bell peppers , sliced
- 1 large yellow zucchini , sliced
- 3 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- pinch red pepper flakes
- 2 tbsp unsalted butter , cubed
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 1 tbsp pepper paste
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 2 tsp fresh thyme leaves
- 4 cloves garlic , sliced
- ¼ cup (60ml) dry white wine
- ½ tbsp lemon juice
- ½ cup (120ml) cream , heavy / double
- 4 tbsp parmesan cheese , freshly grated
Instructions
- Bring a large pot of salted water to the boil and cook the fettuccine according to pack instructions. Set a timer and don’t forget to reserve some of the cooking water before draining – you'll be using it in the sauce.12 oz (340g) fettuccine, 2 tsp salt
- Heat a little olive oil in a large skillet and pan fry the chorizo over medium-high heat for a couple of minutes or until it renders some of its fat.1 tbsp olive oil, ⅗ cup (85g) fresh chorizo
- Add the shrimp, onion, zucchini and peppers and stir to coat in the spicy oil. Cook until the shrimp start turning pink then stir in unsalted butter, tomato paste, pepper paste and Dijon mustard.1 lb (450) raw shrimp, 1 large onion, 2 bell peppers, 1 large yellow zucchini, 2 tbsp unsalted butter, 1 tbsp Dijon mustard, 1 tbsp tomato paste, 1 tbsp pepper paste
- Lower the heat. Stir in the garlic, a handful of the herbs, salt, pepper and seasoning, then add a generous splash of white wine (or dry Marsala) to the pan.3 tsp sweet paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, pinch red pepper flakes, 1 tbsp chopped parsley, 1 tbsp chopped chives, 2 tsp fresh thyme leaves, 4 cloves garlic, ¼ cup (60ml) dry white wine
- Cook for a couple of minutes and add a squeeze of lemon. At this point your pasta should be al dente – reserve about half a cup (125ml) of the cooking water aside and drain.½ tbsp lemon juice
- Add the reserved pasta water to the sauce and simmer briefly until the shrimp are pink and vegetables just tender. Stir the fettuccine into the skillet, tossing it to coat in the sauce.
- Add a splash of heavy cream, some freshly grated Parmesan and a final sprinkling of fresh herbs – dinner is served!½ cup (120ml) cream , heavy / double, 4 tbsp parmesan cheese
Nutrition
Calories: 736kcal | Carbohydrates: 74g | Protein: 43g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 317mg | Sodium: 2073mg | Potassium: 954mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1905IU | Vitamin C: 24mg | Calcium: 228mg | Iron: 4mg
