Fettuccine with Chorizo, Rock Shrimp and Garlic Breadcrumbs
Pair with Old Vine Zinfandel
“Here is a great pasta recipe that pairs terrifically with our Old Vine Zinfandel. Because the Old Vine is a touch on the lighter side, it does not overwhelm the shrimp. Zinfandel’s affinity for cooked tomatoes is rewarded here as well as the balance of spice and fruit from the chorizo and garlic. Hope you enjoy it as much as we do.” — Chef Peter
1 pound of fettuccine
3 Tablespoons of olive oil
½ lb of chopped rock shrimp
½ cup of fine diced dry-cured (Iberian) chorizo
¼ cup of white wine
1 Tablespoon of chopped garlic
1 quart of San Marzano Tomatoes chopped with their juices
2 Tablespoons of chopped parsley
2 Tablespoons of EVOO
½ cup garlic breadcrumbs
Salt and pepper to taste
Add 1½ Tablespoons of Olive Oil into a high sided saucepan.
Heat over medium-high heat until hot.
Add chorizo and cook for 1 minute while stirring.
Add shrimp and cook until just barely cooked.
Remove shrimp and chorizo from pan and reserve.
Add 1½ Tablespoons of Olive Oil.
Add garlic and cook over medium heat for 1 minute.
Deglaze with white wine.
When reduced by half, add tomatoes and their liquid.
Bring to a boil and then turn down the heat and simmer for 15 minutes.
Cook the pasta.
Turn heat off on sauce, add shrimp, chorizo and chopped parsley to the sauce.
Season to taste with salt and pepper.
Toss fettuccine with sauce, divide among bowls and garnish with EVOO and Garlic Breadcrumbs.