Shrimp Linguine With Chorizo Food

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

SHRIMP LINGUINE WITH CHORIZO

Steps:

• Bring a large pot of generously salted water to a boil over high. Heat 1 tablespoon oil in a large skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Toss with lemon zest and ¼ teaspoon each salt and pepper in a bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add chorizo and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. Add garlic to skillet; cook, stirring often, until golden, about 2 minutes. Add shrimp; cook until pink, about 3 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Stir in remaining ¾ teaspoon salt and ¼ teaspoon pepper.
• Meanwhile, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Add pasta, reserved pasta water, butter, and chorizo to skillet; toss gently to combine. Top with panko mixture and parsley.

LINGUINE WITH SHRIMP & CHORIZO

Steps:

• Bring a pot of generously salted water to a boil. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chorizo, stirring occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until it curls up and just begins to turn pink, about 2 minutes; don't cook it through. Off the heat, use a slotted spoon to transfer the chorizo and shrimp to a bowl.
• Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the tomatoes with their juices and the pepper flakes, scraping the bottom of the pan, and simmer briskly for 5 minutes to blend the flavors.
• Meanwhile, cook the linguine in the boiling water until barely al dente, 4 to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
• Add the shrimp and chorizo to the sauce and simmer until the shrimp is just cooked through, another 1 to 2 minutes. Season the sauce to taste with salt. Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for 2 minutes. The sauce should just coat the pasta; add some of the pasta water to moisten if necessary. Drizzle each serving with a little oil.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

CHORIZO LINGUINI WITH MUSSELS AND SHRIMP

Steps:

• Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
• Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
• Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
• Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
• Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
• Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
• NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
• Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
• Garnish with some fresh lemon wedges or lemon slices if you like.