• 1 pound fresh or frozen shrimp without the heads
  • 3 inch piece of good quality chorizo - cut into small squares
  • 1 shallot - minced
  • 2 tablespoon minced parsley
  • White wine
  • 1 heaping tb of white flour
  • Olive oil
  • 320 grams of best quality linguine


Cooking shrimp: There are two ways to prepare them: The best way is to cook them in a flash – I mean quickly. If they aren’t cooked quickly they tend to get hard. The other way is to cook them for a long time – this way they’ll soften up. There is nothing in between. In the recipe below, once you make it a few times you’ll see that it can all get done in 10 minutes. Peel and devein the shrimp. Cut about a quarter of the shrimp in half. Keep the peel & in small sauce pan cover with water and add half glass of white wine. Reduce. Strain and keep the liquid – you’ll need to keep a little more than a cup of liquid. Chuck the peels. I usually do all this as soon as I come back from the market as this can be prepped 24 hours beforehand Store the clean shrimp (in an air tight container) & the liquid (separate from the shrimp) in the fridge. You can already get the water going for the pasta. Once the water boils add two heaping tablespoons of coarse cooking salt. You can either serve the pasta & shrimp in individual bowls or turn all into a serving bowl to take to the table. Sprinkle the parsley to garnish. I suggest a good Italian Tocai. This is the sauce for your pasta which can be made as soon as you put the pasta water over the flame. Large skillet with tight fitting lit – Heat pan, add quarter cup of olive oil and add chorizo and let the red oil bleed into the pan. Don’t let the chorizo get crunchy. Add the shallot, let wilt. Turn flame up add the shrimp & the liquid, stir. Don’t let dry out – the liquid should about cover the shrimp. Sprinkle the flour and thicken sauce. Salt to taste. Cover and set aside if the pasta is not ready.