Linguine with Red Pepper Cream Sauce, Chorizo, and Shrimp

by katerina on February 27, 2011

Whipping Cream is one of my off-again, on-again lovers. When it has been awhile I am confident that I don’t want it, that things are better off without heavy sauces and the tell-tale jiggle on my hips. But then, when I try it again I tend to get swept up in it’s easy richness and can’t seem to imagine life without it.

The last time I was hooked I made a rigatoni with sausage and cream, a fusilli with pistachios and cream, and a linguine with mushrooms, ham, and cream. Then last week I made that creamy eggplant linguine and down the rabbit hole I went. Maybe it is because it is rainy, or I have been sick, but comfort food is a requirement in my life right now and Mr. Whipping Cream fills that void.

Should I start apologizing to your hips too? I am sorry if I am bringing you down with me, but it is a soft, velvety, embrace to fall into isn’t it? This roasted red pepper cream sauce may be the end for awhile or it might be just the beginning. What do you think, are cream sauce a cheater’s way to make anything taste good, or simply tasty food?

Print Recipe

Roasted Red Pepper, Shrimp and Sausage Linguine

(serves 2)

3 red peppers
150 grams raw prawns
salt and pepper
1 tablespoon olive oil
2 tablespoons finely chopped onion
1 clove garlic, minced
1 pinch chili flakes
1 dry chorizo sausage
1/2 cup whipping cream
salt and freshly ground pepper
1 tablespoon chopped parsley
125 grams linguine
Parmaggiano Reggiano, or Romano cheese for garnish (optional)

First you need to roast the red peppers, this is what takes the most time. Char the peppers until they are nice and black on all sides and on the bottom. You can do this on a barbecue, over a gas burner directly, or under the broiler. As soon as they have charred move them to a bowl and cover with saran wrap or place and seal inside a ziploc bag. The steam produced will make them easier to peel. Allow them to cool until you can handle them. Peel and discard all skin, seeds, and stem. Keep any juices and flesh and chop into small pieces, set aside.

Remove the shells from prawns and remove the vein. Chop into bite sized pieces and set aside. Prep chorizo by cutting it in half lengthwise and then into half moons about 1/4" thick. Bring a pot of water to a boil and add a heaping spoonful of salt.

Heat a medium skillet to medium high heat. Sprinkle a bit of salt and pepper on the shrimp. Add olive oil to the skillet and add prawns. Saute the prawns for about 2 minutes, or until just pink depending on size. Don't overcook them, they will get cooked a little more later. Remove from skillet. Reduce heat to medium low and add onion. Sweat the onion until translucent, about 3 minutes. Add garlic, chillies, and chorizo and sweat for a few minutes, or until garlic is fragrant and chorizo starts releasing it's oils.

Add pasta to pasta water and cook according to package directions. Add red pepper to garlic and simmer for 5 minutes. Add cream to red pepper and bring to a gentle simmer. Simmer sauce for another 5 minutes or until thickened, stir regularly. Drain pasta when ready. Taste sauce for seasoning and add salt and pepper. Stir in parsley and then cooked pasta. Serve hot sprinkled with grated cheese

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time:45 minutes
Calories(approximate per serving): 450

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