Dried chorizo is a shortcut flavor bomb, and youll put it to good use here.
Tossed with pasta and toasted breadcrumbs and your dinner is basically garlic bread meets shrimp meets pasta.
This recipe was developed by Marianne Williams.
Photo: Caitlin Bensel
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 14 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 34 teaspoon salt and 14 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.
2,000 calories a day is used for general nutrition advice.
