Thursday, September 22, 2011
Tangy & Spicy Shrimp & Chorizo Pasta
Adapted from Pure Food
Prep/Cook time: 15minutes
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is) I like to make more than I need for a meal – great for leftovers, salads, other pasta dishes when I’m in a hurry
1-2 tbsp extra virgin olive oil
Cured chorizo sausage, peeled, halved length-wise and sliced (the amount is purely up to you)
1 cup cremini mushrooms, sliced
2 large cloves garlic, peeled and sliced paper thin (I use my microplane slicer)
½ tsp red chili pepper flakes (more or less, is up to your taste for heat)
¼ cup sun-dried tomatoes in oil, drained and coarsely chopped
Grated zest of ½ lemon
Juice of 1 lemon
½ lb/225g large – extra large shrimp, raw, peeled & deveined (more if you're hogs like us)
Handful fresh Italian/flat leaf parsley, chopped
1. Cook the pasta in salted water in a large Dutch oven as per directions.
2. In the meantime, heat olive oil in a large skillet over medium high heat and add the chorizo and mushrooms. Cook until golden (3-4 minutes).
3. Add the garlic, sun-dried tomatoes & chili pepper flakes. Cook for 30 seconds and then add the shrimp. (only takes 2-3 minutes)
Note: this step should be done when the pasta is almost done so that neither the pasta or the shrimp are overcooked.
4. Drain the pasta, reserving 1 cup pasta water. Add pasta to the shrimp & chorizo. Add the lemon zest and juice. Toss (if there isn’t any “sauce” add a little of the pasta water) and serve garnished with chopped parsley.
This dish is very flavorful - frankly one of my all-time favorite, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.