Yield: 4 servings

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Ingredients

1 lb raw shrimp, peeled and deveined

8 oz dried rigatoni pasta

4 oz Spanish chorizo (cured, not raw), chopped

1 large shallot, finely diced

3 cloves garlic, minced

2 tbsp tomato paste

½ cup heavy cream

2 tbsp olive oil, plus more if needed

¼ cup dry white wine

¼ cup grated Parmesan, plus more for serving

2 tsp Cajun seasoning, divided

1 tsp garlic powder

1 tsp paprika (smoked or sweet), plus more for sauce

1 tbsp fresh lime juice

2 tbsp fresh cilantro, chopped (for garnish)

Pinch of cayenne pepper (optional, for heat)

Salt, to taste

Pasta water, as needed

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. Season the Shrimp: While the pasta cooks, pat the shrimp dry. In a bowl, toss the shrimp with 1 teaspoon of the Cajun seasoning, garlic powder, 1 teaspoon of paprika, and the optional cayenne.

3. Cook Protein: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped chorizo and cook for 2-3 minutes until it begins to crisp and release its oils. Add the seasoned shrimp to the pan and cook for 1-2 minutes per side, until just opaque and cooked through. Remove the chorizo and shrimp to a plate and set aside.

4. Build the Sauce: In the same pan with the chorizo drippings, add the diced shallot (add another tablespoon of oil if the pan is dry). Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

5. Deglaze: Add the tomato paste and cook for 1 minute. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom. Let it simmer for 1-2 minutes until the wine is reduced by half.

6. Finish the Sauce: Reduce heat to medium-low. Pour in the heavy cream and stir to combine. Add the remaining 1 teaspoon of Cajun seasoning and an extra pinch of paprika. Let the sauce simmer gently for 2-3 minutes to thicken slightly.

7. Stir the grated Parmesan into the sauce until melted. Finish the sauce with the fresh lime juice and stir. Taste and adjust seasoning with salt if needed (chorizo can be salty).

8. Combine: Return the cooked shrimp and chorizo to the pan with the sauce. Add the drained rigatoni and toss everything to coat thoroughly. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until your desired consistency is reached.

9. Serve: Divide among bowls. Garnish generously with chopped fresh cilantro and serve immediately with extra Parmesan cheese on the side.