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SHRIMP & LINGUICA

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Ingredients

  • 8 OZ DRY RICCIA OR FETTUCCINE
  • 6 OZ LINGUICA OR SPANISH CHORIZO 1/2-INCH THICK
  • 2 TBS OLIVE OIL
  • 1/4 CUP MINCED SHALLOTS
  • 1 TBS MINCED FRESH GARLIC
  • 1 TSP RED PEPPER FLAKES
  • 1 LB JUMBO SHRIMP PEELED DEVEINED
  • 2 CUPS CHERRY OR GRAPE TOMATOES HALVED
  • MINCED ZEST AND JUICE OF 1 SMALL LEMON
  • SALT AND PEPPER TO TASTE
  • 2 TBS PARSLEY
  • LEMON WEDGES

Details

Preparation time 25mins

Preparation

Step 1

COOK PASTA ACCORDING TO PACKAGE, RESERVE 1/2 CUP PASTA WATER, THEN DRAIN

BROWN LINGUICA IN OIL IN SAUTE PAN OVER MEDIUM-HIGH HEAT, STIRRING OFTEN, ABOUT 5 MINS

ADD SHALLOTS, GARLIC AND PEPPER FLAKES TO PAN, SAUTE UNTIL SHALLOTS SOFTEN, 1 MINUTE. ADD SHRIMP AND SAUTE UNTIL FIRM 3-5 MINUTES; TRANSFER MIXTURE TO A BOWL.

DEGLAZE PAN WITH RESERVED PASTA WATER, SCRAPING UP ANY BROWN BITS.

STIR IN TOMATOES, ZEST, AND LEMON JUICE AND COOK UNTIL TOMATOES ARE HEATED THROUGH, 1 MINUTE. RETURN LINGUICA MIXTURE TO PAN AND SIMMER UNTIL THE TOMATOES START TO BREAK DOWN 1-2 MINUTES MORE; SEASON WITH SALT AND PEPPER AND SERVE OVER PASTA

GARNISH EACH SERVING WITH PARSLEY AND LEMON WEDGES.

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