Just the other day I was complaining about the excessive heat we have been experiencing. Had I just waiting a few more days, I would have actually not had a thing to complain about. This weekend was so lovely - spotted with thunderstorms and cooler temperatures (at one point on Saturday night I saw it was 75 degrees!!!) - I feel sort of bad about spewing my displeasure about how miserable it has been. But only sort of.. it's July, I live in the desert, I have lived here for enough years now to know to enjoy it while you can...the break doesn't last :)
Well, enough about the weather, let's talk food! I love it when one ingredient in a dish has enough flavor in it to carry the entire dish. No extra spices, no extra ingredients... just everything in it's finest, purest form. That is what a good chorizo can bring to any dish!
Chorizo and Shrimp Pasta
Created by Jenn's Food Journey
10-12oz penne pasta
1/2 lbs ground Mexican chorizo
12 medium raw shrimp, peeled, deveined and tails removed
1/4 cup roasted red peppers, chopped
20 cherubs or cherry tomatoes, halved
2 oz goat cheese
fresh basil leaves (optional)
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside.
In a skillet over medium heat, add the chorizo. Cook for 10 minutes, stirring occasionally. Add the shrimp and roasted red peppers and cook another 3 minutes. Stir in the tomatoes and cook another 2-3 minutes, or until the shrimp is pink and cooked through. Remove from heat and stir in the goat cheese until it has melted. Pour in the cooked pasta and toss to combine. Stir in reserved pasta water if needed to thin everything out. Serve immediately and enjoy!
One Year Ago: Grilled Pineapple Pound Cake Delight
Two Years Ago: Spaghetti with Hot Italian Sausage