Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 2 ounces dried Spanish chorizo*, casing removed
- 1/2 pound shrimp, peeled and deveined and finely diced
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 cup canned diced tomatoes and their juices or plain tomato sauce
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley, plus more for topping
- 12 ounces fresh squid ink fettuccine
- toasted panko breadcrumbs, for topping (optional)
Instruction
- Bring a large pot of salted water to a boil.Chop chorizo into 1/2-inch chunks. Pulse in a food processor until coarsely ground into rice-sized pieces.Heat olive oil in a large sauté pan over medium heat. Add chorizo and cook for 2 to 3 minutes or until starting to crisp. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute.Add diced tomato and tomato paste and stir to coat; simmer for 3 to 5 minutes until thickened.Add shrimp and cook until opaque, about 2 to 3 minutes. Stir in parsley.While shrimp is cooking, cook fresh pasta in boiling salted water for 3 to 4 minutes (more or less depending on the thickness of your pasta) until al-dente. Drain, reserving 1/2 cup of pasta water, and transfer pasta to skillet.Toss to coat with sauce, adding a splash or two of pasta water as needed to thin out the sauce.Divide among serving bowls. Top with additional fresh parsley and toasted panko breadcrumbs, as desired.
