Black Spaghetti with Rock Shrimp and Chorizo

Mario Batali
Servings: 4
0 to 15 min
Part 1 of 2

Even though this is best with black pasta and chorizo, you can also use regular pasta & hot Italian sausage in a pinch.

  • Ingredients
  • step-by-step directions
Black Spaghetti with Rock Shrimp and Chorizo
  • 1 pound black spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup ground, fresh chorizo
  • 2 tablespoons jalapenos (chopped)
  • 1 red onion (thinly sliced)
  • 4 cloves garlic (sliced)
  • 1/2 cup dry white wine
  • 1 pound rock shrimp
  • 1 pinch red pepper flakes
  • 1/4 cup scallions (sliced on a bias)
  • Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
  • Heat oil in a 12 to 14 inch sauté pan. Add the chorizo and cook until well browned (about 8 minutes). Break up the sausage as it cooks with a wooden spoon or a potato masher. Add the jalapeños, red onion, and garlic, and sauté for 3 minutes or so. Add the white wine and continue cooking about 30 seconds. Add the shrimp and chili flakes and cook, stirring, until just cooked (about 2 minutes).
  • Meanwhile, boil spaghetti in the boiling water until tender yet al dente.  Drain pasta and add to the skillet, along with a small ladle-full of pasta water.  Add the scallions and toss until pasta is well-coated. Finish with another drizzle of extra-virgin olive oil and serve.

    - Substitute black pasta with regular pasta.
    - Substitute the chorizo or hot Italian sausage or bacon.
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