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

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.