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Shrimp, Chorizo and Artichoke Pasta

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“Russell created this from leftovers last night. It was really good, and a nice light sauce for a warmish night.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, and halve the chorizo sausage lengthways.
  2. Cut it into 1/2cm half moon discs.
  3. Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned.
  4. Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.
  5. Add a little of the reserved oil if you need to at this stage.
  6. Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.
  7. Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.
  8. Stir through the pepper and parsley and serve.
  9. We ate this over angel hair pasta.
  10. *weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.

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