Penne with Garlicky Shrimp and Chorizo

By á-2053

Ingredients

• 1 Tbs. butter
• 1 carrot, chopped fine
• 1 rib celery, chopped fine
• 1 shallot, chopped
• 1 lb. small shrimp, shelled, shells reserved
• 1/4 cup dry white wine
• 1/2 lb. dried chorizo or other dried hot sausage, cut into 1/2 inch slices
• 3/4 lb. penne
• 1 Tbs. tomato paste
• 2 cups water
• 1/2 tsp. black peppercorns
• 1 slice lemon, about 1/2 inch thick
• 2 Tbs. olive oil
• 1 clove garlic, minced
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup chopped parsley

Preparation

Step 1

In a small saucepan, melt the butter over moderately high heat. Add the carrot, celery, shallots and cook until the vegetables begin to brown, about 3 minutes. Add the reserved shrimp shells, cook, stirring, until the shells are pink. Add the wine and cook until reduced to about 2 Tbs. Add the tomato paste, water, peppercorns and lemon slice. Simmer until the liquid is reduced to 1 cup, about 10 minutes. Strain the shrimp stock into a small bowl. Press the vegetables and shells to get all the liquid.

In a large frying pan, heat the olive oil over moderately high heat until very hot. Add the chorizo and cook until will browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the shrimp and sauté until they just begin to turn pink. Pour in the shrimp stock, salt and pepper and scrape the bottom of the pan to dislodge any brown bits. Simmer 2 minutes.
Cook the penne in boiling, salted water until just done. Drain, return to pan and toss with the shrimp mixture and the parsley. Serve in shallow bowls.