Sausage and Shrimp with pasta

i was in the mood for something zesty tonight. So I made this.
I do not measure when i make up recipes, so it its approximate. It serves two. one for dinner and one for another time.
 
1 large tomato diced
1/4 of a small onion
garlic to your liking
a bit of olive oil (i used Spanish for this recipe)
10 large shrimp
1/4 cup chorizo cut into matchsticks
1/2 red bell pepper seeded and sliced
a good handful of mushrooms sliced
a pinch of anise seed, Old Bay seasoning, red pepper flakes, salt and pepper
2 cups of cooked linguine
fresh parsley
orange zest
Sherry vinegar
 
Heat oil, saute onion and garlic till soft, add bell pepper, mushrooms, and tomato, until also soft, add the seasonings. Cook for a bit. Maybe 20 minutes or so. Chop up some fresh Italian parsley, and a tad of orange zest, and add to the sauce. Serve one cup of hot pasta in a bowl, and ladle half the sauce onto it. Add a splash of Spanish olive oil and a wee bit of Sherry Vinegar.
 
 
 
 

Analei, that sounds great!

My Chorizo just crumbles up. How do you do the "matchsticks"?
Joe

Hello PapaJoe,

I used the cured variety.  I know most people are familiar with the fresh. One of my family friends is Spanish and they make home cured meats.

Analei, I just buy it at the store here in Texas. Is it cured... not sure? It does crubmle up when you cook it. Hey, it might work OK like that. I AM impressed w/ your recipe skills! Be warned... folks here will be asking you to post pictures though.

I cook shrimp and pasta all kindsa ways... cause my sweety loves shrimp and pasta.

Analei, your recipe sounds better than anything I have ever cooked! Sweety is is not as big a fan of Chorizo as I am though.

Hey, I'll just make her some w/ garlic and butter... while I eat your recipe. Ok, she can try a bite of mine if she likes.:~)
Joe

Hello PapaJoe,

Aww, that is sweet of you to make her a special dish. I do hope you try it. Well, if you do not have chorizo, why not subsitute some smoked tasty ham or kielbasa. For me, it was the element of zestyness that was drawing to create the dish.

I also make shrimp with garlic, wine, butter reduction that is then dressed with fresh parsely and fresh parmigiano. I am pretty sure in Italian cooking, cheese and seafood to not mix, but who cares.

Enjoy.

'I also make shrimp with garlic, wine, butter reduction that is then dressed with fresh parsely and fresh parmigiano. I am pretty sure in Italian cooking, cheese and seafood to not mix, but who cares. '


On top of angel hair.  I have not heard that cheese and seafood don't mix.

@susanll -- the reason I say that is that i was at very ritzy restaurant on the island of Capri and was given this lovely seafood dish. As my uncle is a restauranter in Scotland, he requested to speak with the owner.

Well, I got a scathing look from the owner and the server. They become very passionate and exclaimed that seafood dishes and cheese do not mix.

Well, I am Italian and was the first time I heard of it. Then I asked others and they said the same thing.

As for me, if its tastes good, go for it.

I use linguine or angel hair, either one. MMMMM.

analei


@susanll -- the reason I say that is that i was at very ritzy restaurant on the island of Capri and was given this lovely seafood dish. As my uncle is a restauranter in Scotland, he requested to speak with the owner.

Well, I got a scathing look from the owner and the server. They become very passionate and exclaimed that seafood dishes and cheese do not mix.

Well, I am Italian and was the first time I heard of it. Then I asked others and they said the same thing.

As for me, if its tastes good, go for it.

I use linguine or angel hair, either one. MMMMM.

Fish and cheese together is a no-no in Italian cuisine, in Italy.

Thanks for clearing that up Michael. Makes sense to me! They are there... we are here. I always put some kinda cheese on my shrimp, butter, and garlic pasta.

Susan... fresh parmigiano? Can you tell us more. Sounds like something I would love!

Analei, I like angel hair for some things, and lenguine for others. I just play it by ear. Hmmm, where is that new pasta thread I just read? If it tasts good... I think Andrew Zimmer says something like that? :~)
Joe

Rules, smules..if it works and tastes good...go for it...sometimes great recipe's stretch the boundaries...I like the sound of this recipe...and would order this out!! Thanks for the recipe idea!!!

Thank you, Mr. Hoffman. As the others have said, the clarification has proved to be helpful.

@PapaJoe-- Susan was quoting me regarding the fresh parmigiano. What I meant was a some freshly grated cheese from a wedge of Parmagiano Reggiano.

Yes, I am the same way. However, I do find some sauces are better suited for some types of pastas. A heavy chunky sauce I will pain with pasta like rigatoni.

I do not know of Mr. Zimmer, but now have to search this out on the internet.

Thanks for commenting.

@leethebard: What a compliment..thank you. I believe once one knows how to cook, you feel inspired to come up with things and go with it. I just wish I would measure things when I make up recipes. Oh well, they vary each time I make them.

Well.keep being creative and experimenting..that's what my Italian mom did...and she came up with some great meals!!!!!

@leethebard -- I like to do that in many aspects of life. Learn the basics and then run with it!

Analei, yes...  BIG compliment coming from someone as knowledgeable as Lee! And... " that is sweet". I will tell my sweety. Maybe she will beleive YOU???

Andrew has a show on the Travel Channel called Bazaar Foods. I googled his saying "if it looks good eat it". Kinda weird cause most stuff he eats on the show does NOT look good. :~)

And... well said above Analei! I have said thing kinda like you many times in the chili section here. Your "run with it" cuts right to the chase!

Lee, I'm kinda like your mom. So much so that I hate cooking things the same way twice... even if it was REAL good the last time. What fun is that? I get in BIG trouble from my family because of this.
Joe

@PapaJoe: I am humbled by his compliment actually.

Laughs..it suppose a matter of taste regarding what Andrew easts.

Yes, i think when someone follows the rules too much, well in some matters of cooking it understandable, but often, with experience and passion, it shows in what you make.

One thing I would like to work on is presentation. I read some food blogs, and WOW..they could rival Martha Stewart. Yet, some of them are very gracious to share their tips and techniques.

It would be nice if she believed me..a roadfood loving kook, er, i mean cook.

Analei, presentation dosn't matter to me but... it DOES matter!. Part of the presentation is to give the dish a good name.

Andrew... well that's another story.
Joe

Hello PapaJoe,

Oh totally agree with you. I do not just slop it on a dish. I like it to look nice..what I aspire to is to make it look beautiful like a food stylist or professional.