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Recipe

Linguine with Shrimp & Chorizo

Scott Phillips

Servings: four to six.

Ingredients

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 6 oz. chorizo, sliced 1/8 inch thick (1-1/3 cups)
  • 1 lb. large shrimp (31 to 40 count), peeled and deveined
  • 1 small onion, finely diced
  • 4 medium cloves garlic, thinly sliced
  • 1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced tomatoes)
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • 1 lb. dried thin linguine
  • 1/4 cup roughly chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 570
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 170
      Sodium (mg): 940
      Carbohydrates (g): 63
      Fiber (g): 4
      Protein (g): 34

Preparation

  • 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.

Reviews

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Reviews

  • KazyGirl | 01/08/2014

    This is in issue #83, not #84.

  • LBH | 10/20/2013

    Quick, easy and delicious . A great blend of flavors

  • yellowsprings43 | 07/23/2013

    Made this last night and it was awesome. Since I was only cooking for two, I cut the amount of ingrediets down (I didn't measure, I rarely do, to what I felt was enough for two). I followed the cooking method and ingredient list (no substitutions like I often see in recipe reviews) and it was delicious. Definitely going into our weeknight dinner rotation.

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