Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
1 pound peeled, cleaned & deveined shrimp 45 count
8 ounces Red Chili Linguine (or your favorite pasta)
8 ounces ground Chorizo Sausage
2 tablespoons Unsalted Butter
4 Cloves Garlic, diced
1 tablespoon Southwest Seasoning or Make your own
1/2 each Yellow, Red & Orange Pepper, diced = 2 cups
Cook pasta to package directions. Rinse & toss with olive oil.
Cook chorizo in a large saucepan until cooked through, chop it up with cooking utensil. Remove Chorizo from pan.
Leave chorizo oil in pan, melt butter. Add peppers & garlic, Saute over medium high heat until softened, slightly browned & fragrant about 5 minutes. Toss shrimp with southwest seasoning. Add shrimp to pan. Cook another 5 minutes. Add chorizo & stir. Add pasta into pan. Toss well & serve hot. Top with chives.
Serve with a 2012 Wente Morning Fog Chardonnay
Livermore Valley, San Francisco
Note: I use green fettuccine, added spring onion and dollops of homemade chilies paste as garnish