Ingredients (9)
- 1 pound medium shrimp, shelled
- Coarse salt and freshly ground black pepper
- 4 to 5 tablespoons olive oil
- 1/4 pound chorizo or andouille sausage, chopped coarse
- 1 garlic clove, minced
- 2 large ripe tomatoes (about 1 1/4 lb), seeded and chopped
- Crushed red pepper
- 1 pound linguine
- 1/3 cup chopped fresh flat-leaf parsley and chives
Nutritional Information
- Calories759
- Fat26.59g
- Saturated fat5.55g
- Trans fat0.02g
- Carbs93.45g
- Fiber5.93g
- Sugar6.89g
- Protein35.33g
- Cholesterol159.32mg
- Sodium917.59mg
- Nutritional Analysis per serving (4 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Use a Spanish chorizo for this chunky sauce, or better yet, a Portuguese chouriso. Andouille or kielbasa is a fine option; their smokiness marries well with the sweet shrimp.
Tips for Shrimp and Sausage
Tip
How to Store Shrimp
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
Read More
1 of 6
Next: How to Freeze Shrimp
Tip
How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
Read More
2 of 6
Next: How to Thaw Shrimp
Tip
How to Thaw Shrimp
Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
Read More
3 of 6
Next: How to Store Fresh Sausage
Tip
How to Store Fresh Sausage
Fresh sausage must be consumed or frozen within one to two days of purchase. They can be stored in their original packaging, but refrain from opening the package until you’re ready to cook. The easiest way to tell if a sausage has gone bad is its smell. Discard of anything that smells foul.
Read More
4 of 6
Next: How to Freeze Fresh Sausage
Tip
How to Freeze Fresh Sausage
Sausage can be kept in its original packaging, but re-wrapped in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn. A frozen fresh sausage’s optimal flavor will last one to two months beyond its initial freeze date, though properly packaged sausage can last significantly longer.
Read More
5 of 6
Next: How to Cook Fresh Sausage
Tip
How to Cook Fresh Sausage
To cook sausage in its traditional form (whole and with casing), spray a skillet with cooking spray and set the heat to medium-high. Add the sausages and allow their sides to brown. Continuously flip the sausages with tongs until they are browned evenly. Lower heat to medium-low and carefully had half a cup of water to the skillet. Cover the sausages and allow to simmer in the water for 12 minutes or until the they are cooked through.
Read More
6 of 6
Next: How to Store Shrimp
Instructions
- 1Bring a large pot of water to a boil. Season the shrimp with salt and pepper.
- 2Meanwhile, heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the sausage and cook for a couple of minutes, until it smells fragrant and just starts to brown. Stir in the garlic, cooking for 30 seconds or so, until it’s fragrant. Add the tomatoes, salt and pepper to taste, and a big pinch of red pepper. Cook for about 2 minutes, until the tomatoes release their juices. Turn down the heat and let the sauce simmer actively while you cook the pasta.
- 3Salt the boiling water well and add the linguine. Cook until just shy of al dente. About 2 minutes before the pasta is done, bury the shrimp in the sauce. Crank the heat up to high.
- 4Scoop out about a cup of the pasta water, then drain the pasta. Stir the sauce, and pour in the pasta. Still over high heat, toss the pasta in the sauce, adding pasta water as you need it, for 30 seconds to a minute. Drizzle in 1 to 2 tablespoons oil and toss in the herbs.
- 5Serve right away.
Beverage pairing: Chateau Pradeaux Bandol Rosé, France. Shrimp with sausage and black pepper is a combination that just screams for rosé, particularly a classic one like this from the South of France, which combines bright berry fruit with brambly herbs.
Recommended from Chowhound
Food Trends
Anthony Bourdain's Chef's Knife, Records & Other Belongings to Be Auctioned
by David Watsky | Nearly 200 items personally accrued by the late Anthony Bourdain will go to auction next month including...
Food Trends
The Trader Joe's Lunchbox Staple This Cookbook Author & Mom Keeps on Hand
by David Watsky | School lunches for young ones can start to feel like mission impossible after a while. On the one...
Recipe Round-Ups
Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...