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Main dishes

Cheesy Chorizo-Shrimp Spaghetti

photo by:kraft
Pasta lovers, don't cover your spaghetti in red sauce tonight! Make it this way, with a mozzarella and Parmesan-cheesy mixture of chorizo and shrimp.
10 min
30 min
6 servings, 1 cup each
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What You Need

lb.  spaghetti, uncooked
lb.  dry-cured Spanish chorizo, cut into 1/2-inch pieces
lb.  uncooked large shrimp, peeled, deveined
cloves  garlic, minced
 green onions, chopped, divided
 KRAFT Singles, cut up
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK spaghetti as directed on package, omitting salt.

MEANWHILE, cook chorizo in large skillet on medium-high heat 3 min. or until done. Remove from skillet; drain. Add shrimp and garlic to skillet; cook 3 min. on high heat or until shrimp turn pink, stirring frequently. Stir in chorizo and half the onions; remove from heat. Cover to keep warm.

DRAIN spaghetti, reserving 1-1/2 cups cooking water. Return spaghetti to pan. Add reserved water and Singles; stir 1 to 2 min. or until Singles are melted. Add to shrimp mixture in skillet; stir in mozzarella. Cook on medium heat 3 min. or until mozzarella is melted. Sprinkle with Parmesan and remaining onions.

Kraft Kitchens Tips

Special Extra
Roast 1 poblano chile; remove peel, membranes and seeds. Chop pepper. Add to skillet with shrimp and garlic.
The KRAFT Singles are melted in the reserved pasta cooking water for a quick cheesy sauce. For best results, the Singles must be completely melted before adding the sauce to the other ingredients in skillet.
Food Facts
Spanish chorizo is different than the more commonly used Mexican chorizo. Also known as hard-cured chorizo, Spanish chorizo is a firm ready-to-eat sausage that can be used in a variety of recipes. Typically found in the deli case of larger supermarkets, its flavor ranges from mild and sweet to hot and spicy. If you can't find Spanish chorizo, you can use any hard salami instead.
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