In case you hadn’t noticed, I love pasta. I would eat it every night if my metabolism could handle it. I also like light sauces such as wine sauces or marinara sauces. You can keep your Alfredo sauce. So, I am always on the lookout for new pasta recipes. I like to use StumbleUpon for this purpose. If you’ve never explored StumbleUpon, you really should. It’s cool! Well, I happened to find a recipe on My Gourmet Connection that I decided to try. I added a little of this, changed a little of that and here is what I ended up with.
Here is what you need for my Shrimp and Chorizo Fettuccini…. BEWARE, it is spicy!
1 box fettuccini or other thick noodle like pappardelle, cooked and some pasta water reserved
1 lb. chorizo sausage, casing removed
2 Tbsp. olive oil
1 large shallot, chopped
1/4 C. dry white wine
2 cloves of garlic, minced
1/2 tsp. red pepper flakes
1 pint fresh grape tomatoes or 1 can of diced tomatoes, drained
1 lb. raw shrimp, peeled and deveined
In a large pot of boiling water, cook pasta until al dente. Reserve 1/2 C. pasta water.
Add one tablespoon of olive oil to a large pan or skillet heated over medium heat. Brown the sausage and set it aside.
Add the other tablespoon of olive oil to the pan and toss in the shallott. Cook until almost translucent.
Pour in the white wine, the minced garlic and the red pepper flakes. Let it reduce by 1/4.
Next, toss in the grape tomatoes and shrimp. Cover and let cook until the tomatoes begin to burst and the shrimp are cooked through.
Dump in the pasta and turn to coat. Add some of the reserved pasta water to create more sauce if necessary. Salt and pepper to taste.
Serve it up in large pasta bowls and sprinkle with chopped parsley.
Makes 4 servings.