John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

mkgallery’s Justin Chapple cooks chorizo in oil, then uses that oil to cook shrimp and garlic, infusing this entire dish with excellent smoky flavor. Slideshow: More Pasta Recipes

How to Make It

Step 1    

In a medium saucepan, cook the olive oil and chorizo over moderate heat, stirring occasionally, until the chorizo is 
tender, about 10 minutes. Using a slotted spoon, transfer to 
a small bowl. Add the shrimp, garlic and a generous pinch 
of salt to the saucepan and cook over low heat, stirring occasionally, until the shrimp are cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the shrimp and garlic to the bowl with the chorizo. Reserve the oil.


Step 2    

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain well. 


Step 3    

In the pot, combine the tomatoes and 1/2 cup of the reserved chorizo oil; discard the remaining oil. Cook over moderately high heat, stirring occasionally, until the tomatoes just start to soften, about 3 minutes. Add the shrimp mixture and the pasta and cook, tossing, until hot and the pasta is coated in a light sauce, about 2 minutes. Season generously with salt and pepper, then stir in the torn basil. Transfer to bowls, garnish with more basil and serve right away.

You May Like

DELICIOUS DEAL

12 ISSUES FOR JUST $12

Sign Up for Our Newsletter

Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
http://avtomaticheskij-poliv.kiev.ua

http://steroid-pharm.com

узнать больше biceps-ua.com