I’ve recently been lucky enough to have been given some lovely tapas dishes and it’s inspired me to cook more Spanish food.
Spanish Chorizo and Shrimp Pasta, thick fettuccine topped with spicy sausage, plump shrimp and salty olives in a lightly spicy flavorful sauce.
This recipe is adapted from the Kale, Cilantro, and Chorizo Tabbouleh from Simply Citrus (Gibbs Smith, 2018), by Marie Asselin.