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.
nutrition information (per serving)-
Size - based on six servings; Calories (kcal)- 570; Fat (g)- fat g 20; Fat Calories (kcal)- 180; Saturated Fat (g)- sat fat g 5; Protein (g)- protein g 34; Monounsaturated Fat (g)- 10; Carbohydrates (g)- carbs g 63; Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium mg 940; Cholesterol (mg)- cholesterol mg 170; Fiber (g)- fiber g 4;
Originally Submitted
12/6/2014
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