This was very tasty and used items I keep on hand, it's also really quick and easy. I made a Caesar Salad and some garlic bread for a nice, easy dinner.
Linguine with Shrimp & Chorizo
Serves four to six.
kosher salt
2 Tbs. extra-virgin olive oil; more as needed
6 oz. chorizo, sliced 1/4 inch thick (1 1/3 cups)
1 lb. large shrimp (31 to 40 count), peeled and deveined
1 small onion, finely diced
4 medium cloves garlic, thinly sliced
1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced
tomatoes)
1/4 to 1/2 tsp. crushed red pepper flakes
1 lb. dried thin linguine
1/4 cup roughly chopped fresh flat-leaf parsley
Bring a pot of generously salted water to a boil. Heat the olive oil in a
12-inch skillet over medium-high heat. Cook the chorizo, stirring
occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook,
stirring occasionally, until it curls up and just begins to turn pink, about
2 minutes; don't cook it through. Off the heat, use a slotted spoon to
transfer the chorizo and shrimp to a bowl.
Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you
have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the
onion and garlic and cook until softened, about 3 minutes. Stir in the
tomatoes with their juices and the pepper flakes, scraping the bottom of the
pan, and simmer briskly for 5 minutes to blend the flavors.
Meanwhile, cook the linguine in the boiling water until barely al dente, 4
to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a
colander.
Add the shrimp and chorizo to the sauce and simmer until the shrimp is just
cooked through, another 1 to 2 minutes. Season the sauce to taste with salt.
Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for
2 minutes. The sauce should just coat the pasta; add some of the pasta water
to moisten if necessary. Drizzle each serving with a little oil.
Linguine with Shrimp & Chorizo
Serves four to six.
kosher salt
2 Tbs. extra-virgin olive oil; more as needed
6 oz. chorizo, sliced 1/4 inch thick (1 1/3 cups)
1 lb. large shrimp (31 to 40 count), peeled and deveined
1 small onion, finely diced
4 medium cloves garlic, thinly sliced
1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced
tomatoes)
1/4 to 1/2 tsp. crushed red pepper flakes
1 lb. dried thin linguine
1/4 cup roughly chopped fresh flat-leaf parsley
Bring a pot of generously salted water to a boil. Heat the olive oil in a
12-inch skillet over medium-high heat. Cook the chorizo, stirring
occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook,
stirring occasionally, until it curls up and just begins to turn pink, about
2 minutes; don't cook it through. Off the heat, use a slotted spoon to
transfer the chorizo and shrimp to a bowl.
Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you
have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the
onion and garlic and cook until softened, about 3 minutes. Stir in the
tomatoes with their juices and the pepper flakes, scraping the bottom of the
pan, and simmer briskly for 5 minutes to blend the flavors.
Meanwhile, cook the linguine in the boiling water until barely al dente, 4
to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a
colander.
Add the shrimp and chorizo to the sauce and simmer until the shrimp is just
cooked through, another 1 to 2 minutes. Season the sauce to taste with salt.
Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for
2 minutes. The sauce should just coat the pasta; add some of the pasta water
to moisten if necessary. Drizzle each serving with a little oil.