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Bring a large pot of salted water to a boil.
Chop chorizo into ½-inch chunks. Pulse in a food processor until coarsely ground into rice-sized pieces.
Heat olive oil in a large sauté pan over medium heat. Add chorizo and cook for 2 to 3 minutes or until starting to crisp.
Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.
Add diced tomato and tomato paste and stir to coat; simmer for 3 to 5 minutes until thickened.
Add shrimp and cook until opaque, about 2 to 3 minutes. Stir in parsley.
While shrimp is cooking, cook fresh pasta in boiling salted water for 3 to 4 minutes (more or less depending on the thickness of your pasta) until al-dente.
Drain, reserving ½ cup of pasta water, and transfer pasta to skillet.
Toss to coat with sauce, adding a splash or two of pasta water as needed to thin out the sauce.
Divide among serving bowls. Top with additional fresh parsley and toasted panko breadcrumbs, as desired.