black spaghetti with rock shrimp and chorizo

By drinkfairy

Ingredients

• 1 pound black spaghetti
• 2 tablespoons extra-virgin olive oil
• 1/2 cup ground, fresh chorizo
• 2 tablespoons jalapenos (chopped)
• 1 red onion (thinly sliced)
• 4 cloves garlic (sliced)
• 1/2 cup dry white wine
• 1 pound rock shrimp
• 1 pinch red pepper flakes
• 1/4 cup scallions (sliced on a bias)

Details

Servings 1
Cooking time 15mins
Adapted from abc.go.com

Preparation

Step 1

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
Heat oil in a 12 to 14 inch sauté pan. Add the chorizo and cook until well browned (about 8 minutes). Break up the sausage as it cooks with a wooden spoon or a potato masher. Add the jalapeños, red onion, and garlic, and sauté for 3 minutes or so. Add the white wine and continue cooking about 30 seconds. Add the shrimp and chili flakes and cook, stirring, until just cooked (about 2 minutes).
Meanwhile, boil spaghetti in the boiling water until tender yet al dente. Drain pasta and add to the skillet, along with a small ladle-full of pasta water. Add the scallions and toss until pasta is well-coated. Finish with another drizzle of extra-virgin olive oil and serve.

Tips
- Substitute black pasta with regular pasta.
- Substitute the chorizo or hot Italian sausage or bacon.