Rotini with Shrimp, Chorizo & Surprises
Prep time: 15 minutes
Cooking time: 20 minutes (including time to boil the pasta)
2 tbsp extra virgin olive oil
1lb/450g short pasta (rotini, radiator, fusili, penne…)
1 large onion, coarsely chopped
2-4 cloves garlic, minced
½ - 1 tsp red chili pepper flakes
1lb/450g large shrimp, uncooked and peeled
8 oz/250g dry cured chorizo sausage, thinly sliced into coins
1 cup cooked vegetables (this time I added the left over Spicy Broccoli Rabe, but another great option is a combination of reconstituted sun dried tomatoes, roasted red peppers, oil cured black olives), or just simply a couple of handfuls of arugula, coarsely chopped
Surprise ingredient: in this case, it was some shelled, leftover Iberian Mussels. Sautéed mushrooms would work well too.
½ cup dry white wine
¼ cup fresh Italian parsley or basil, coarsely chopped or torn
1. In a large Dutch oven, boil pasta in water with 1 tbsp salt. It should be al dente (check your package of pasta for timing…they’re all different). Drain, reserving ½ cup pasta water.
2. While the pasta is cooking, heat the oil over medium heat in a large skillet, and sauté the onions until translucent (about 3-4 minutes). Add the garlic, chili pepper flakes, and chorizo. Toss and cook for an additional minute or two – just long enough to get the aroma and allow to infuse the oil. If you’re adding mushrooms, this would be the time to sauté them.
4. Add the shrimp and cook until they start to turn pink (just a couple of minutes). This would be the time to add the broccoli rabe (or other steamed vegetable), and/or sun-dried tomatoes, roasted peppers, olives and/ or cooked mussels. Toss frequently. Once the shrimp are about done, add the white wine and toss. Allow it to cook for another minute and turn off the heat. Taste for seasoning.
5. Place the pasta in a large serving bowl and pour the shrimp “sauce” over the pasta. Toss and if needed add some cooking water…1-2 tbsp at a time. Sprinkle with herbs and serve.