SHRIMP & LINGUICA
By joanmarie
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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