👩🍳 Step-by-step preparation:
Cooking the pasta 🍝
Boil a large pot of salted water. Add the fusilli and cook until al dente according to the package instructions (about 10 minutes). Drain and set aside with a drizzle of olive oil to prevent sticking.
Preparing the filling 🍤
Meanwhile, peel and finely slice the onion and garlic. Sauté them in a large skillet with olive oil for 3 minutes over medium heat.
Adding the chorizo 🔥
Add the diced chorizo to the skillet. Sauté for 2 minutes to release its flavors and lightly brown the onions.
Cooking the shrimp 🦐
Next, add the shrimp. Cook for 3 to 4 minutes, turning occasionally, until they are pink.
Creating the creamy sauce 🧄
Pour in the single cream, season lightly with salt (the chorizo is already salty), and pepper, and simmer for 3 minutes. Stir in 40g of grated Parmesan cheese to combine.
Final mixing and plating 🍽
Add the drained fusilli to the pan. Stir well to coat them with the sauce. Cook for another 1 to 2 minutes over low heat.
Final gourmet touch 🌿
Serve piping hot, sprinkle with the remaining Parmesan cheese, and garnish with chopped parsley.
🌟 Tips for success:
Don’t overcook the shrimp: as soon as they turn pink, they’re ready.
For a spicier version, opt for a strong chorizo.
Grate the Parmesan yourself for more flavor.
🧊 Storage:
Keep for up to 2 days in the refrigerator, in an airtight container.
Reheat gently in a pan with a little cream or water to soften it.
