Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) olive oil

  2. 4 ounce(s) dried chorizo sausage , quartered lengthwise and sliced 1 medium onion , diced 3 clove(s) garlic , thinly sliced 1/2 cup(s) dry sherry or white wine

  3. 1 can(s) (14 1/2-ounce) crushed fire-roasted tomatoes

  4. 1/4 teaspoon(s) crushed red pepper flakes

  5. 1 pound(s) large shrimp , peeled, deveined, tails left on 1 package(s) (9-ounce) refrigerated fresh linguine

  6. 1/4 cup(s) roughly chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a boil. Heat olive oil in a large, deep skillet over medium-high heat. Add chorizo and onions and cook 3 minutes, stirring occasionally, until chorizo is lightly browned. Add garlic and sauté 1 minute. Deglaze skillet with sherry; cook 1 minute, until evaporated.

  2. Stir in tomatoes and red pepper flakes and bring mixture to a simmer. Add shrimp and cook, stirring occasionally, for 3 minutes or until shrimp turn pink and are just cooked through.

  3. Meanwhile, cook linguine in boiling water until al dente. Drain in a colander, reserving 1/2 cup of the pasta water. Return linguine to pot; add shrimp mixture and cilantro and toss over medium-low heat for 1 minute, adding some of the pasta water to thin out sauce if necessary.


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