🥗 Ingredients

1 lb (~450g) shrimp, peeled and deveined
4 oz (~115g, about 3/4 cup) cured chorizo, sliced into thin coins
2 shallots, finely diced
4 garlic cloves, minced (~1 tbsp)
Salt, to taste
Black pepper, to taste
3/4 cup dry white wine
1/2 cup chicken stock
3 tbsp unsalted butter, cold and cubed
Juice of 1/2 lemon
2-3 tbsp fresh parsley, chopped
1 tbsp olive oil (for the pan)

For serving:
Crusty garlic bread (essential for sauce-mopping)

👨‍🍳 Instructions

1. Heat 1 tbsp olive oil in a large pan over medium heat.
2. Add the sliced chorizo and cook 2-3 minutes until the edges crisp up and the orange-paprika fat renders into the oil. Don't rush this — the chorizo oil is the sauce base.
3. Add the shrimp, diced shallots, and minced garlic. Season with a pinch of salt and a few cracks of black pepper. Cook 2 minutes, stirring, until the shrimp turn pink on the bottom.
4. Pour in the 3/4 cup white wine. Bring to a simmer and let it reduce for about 2 minutes — the alcohol cooks off and the wine concentrates.
5. Add the 1/2 cup chicken stock. Reduce again for 2-3 minutes until the sauce just coats the back of a spoon (you want saucy, not soupy).
6. Remove from heat. Add the 3 tbsp cold butter, cubed, and swirl/stir until it melts into a glossy emulsion (this is the restaurant trick — heat off so the butter doesn't break).
7. Squeeze in the juice of 1/2 a lemon. Add the chopped parsley and toss.
8. Taste and adjust salt — chorizo brings its own salt, so taste before adding more.
9. Serve immediately with crusty garlic bread to soak up every drop of that sauce.