SHRIMP & LINGUICA RECIPE - (5/5)

SHRIMP & LINGUICA Recipe - (5/5) image

Provided by joanmarie

Number Of Ingredients 12

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8 OZ DRY RICCIA OR FETTUCCINE
6 OZ LINGUICA OR SPANISH CHORIZO 1/2-INCH THICK
2 TBS OLIVE OIL
1/4 CUP MINCED SHALLOTS
1 TBS MINCED FRESH GARLIC
1 TSP RED PEPPER FLAKES
1 LB JUMBO SHRIMP PEELED DEVEINED
2 CUPS CHERRY OR GRAPE TOMATOES HALVED
MINCED ZEST AND JUICE OF 1 SMALL LEMON
SALT AND PEPPER TO TASTE
2 TBS PARSLEY
LEMON WEDGES

Steps:

COOK PASTA ACCORDING TO PACKAGE, RESERVE 1/2 CUP PASTA WATER, THEN DRAIN BROWN LINGUICA IN OIL IN SAUTE PAN OVER MEDIUM-HIGH HEAT, STIRRING OFTEN, ABOUT 5 MINS ADD SHALLOTS, GARLIC AND PEPPER FLAKES TO PAN, SAUTE UNTIL SHALLOTS SOFTEN, 1 MINUTE. ADD SHRIMP AND SAUTE UNTIL FIRM 3-5 MINUTES; TRANSFER MIXTURE TO A BOWL. DEGLAZE PAN WITH RESERVED PASTA WATER, SCRAPING UP ANY BROWN BITS. STIR IN TOMATOES, ZEST, AND LEMON JUICE AND COOK UNTIL TOMATOES ARE HEATED THROUGH, 1 MINUTE. RETURN LINGUICA MIXTURE TO PAN AND SIMMER UNTIL THE TOMATOES START TO BREAK DOWN 1-2 MINUTES MORE; SEASON WITH SALT AND PEPPER AND SERVE OVER PASTA GARNISH EACH SERVING WITH PARSLEY AND LEMON WEDGES.