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Capellini with shrimp and chorizo à l'espagnole
Capellini with shrimp and chorizo à l'espagnole

Capellini with shrimp and chorizo à l'espagnole

Preparation 10 minutes
Cooking time 10 minutes
Servings 4

Ingredients

  • 30 ml (2 tbsp) olive oil
  • 12 raw shrimp, 16/20 count, peeled, deveined and cut into 3
  • 180 ml (3/4 cup) chorizo, cut into 5 mm (1/4 in.) dice
  • 15 ml (1 tbsp) garlic, chopped
  • 500 ml (2 cups) clam juice
  • 310 ml (1 1/4 cups) Italian tomatoes, cut into 1 cm (3/8 in.) dice
  • 125 ml (1/2 cup) frozen snow peas
  • 1 package, 454 g (1 lb), of capellini, cooked al dente
  • Freshly ground black pepper

Preparation

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the shrimp, chorizo and garlic.
  3. Cook for 1 minute, stirring constantly.
  4. Add the clam juice, tomatoes, snow peas and capellini.
  5. Season with pepper.
  6. Cook while stirring constantly for 3 to 4 minutes or until the liquid has completely evaporated. (Do not add any salt before tasting - the clam juice and the chorizo are already quite salty).
  7. Serve immediately.
Availability in stores