Linguine with Shrimp & Chorizo

Linguine with Shrimp & Chorizo
Photo by Scott Phillips


  • ¼ cup roughly chopped fresh flat-leaf parsley
  • 2 Tbs. extra-virgin olive oil; more as needed
  • 1 lb. large shrimp (31 to 40 count), peeled and deveined
  • 1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced tomatoes)
  • 1 small onion, finely diced
  • 1 lb. dried thin linguine
  • Kosher salt
  • + 3 more ingredients
    • 6 oz. chorizo, sliced 1/8 inch thick (1-1/3 cups)
    • 4 medium cloves garlic, thinly sliced
    • ¼ to ½ tsp. crushed red pepper flakes

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;...

View full recipe at Fine Cooking


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