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 and cook until they just start turning pink. Sprinkle with some of the salt, paprika and red pepper flake and continue to stir.1 lb (450) raw shrimp, 3 tsp sweet paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper
- Add the onion, zucchini and peppers and stir to coat in the spicy oil. Cook for a few minutes to soften.1 large onion, 1 large yellow zucchini, 2 bell peppers
- Stir in the unsalted butter, tomato paste, pepper paste, Dijon mustard and a handful of the chopped herbs.2 tbsp unsalted butter, 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
- Lower the heat. Stir in the garlic, then add a generous splash of white wine (or dry Marsala) to the pan. Sprinkle with the remaining salt, paprika and red pepper flake.4 cloves garlic, ¼ cup (60ml) dry white wine, pinch red pepper flakes
- At this point your pasta should be al dente – set some of the cooking water aside and drain.
- Cook the dish for a couple of minutes, add the reserved pasta water to the sauce and simmer until the shrimp are pink and vegetables just tender.
- Add a squeeze of lemon and a final sprinkling of fresh herbs, then stir the fettuccine into the skillet, tossing it to coat in the sauce.½ tbsp lemon juice
- Add a splash of heavy cream and some freshly grated Parmesan – dinner is served!½ cup (120ml) cream , heavy / double, 4 tbsp parmesan cheese
Video
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
