What’s For Dinner Tonight?

In our Blazin’ Buzz Round last week, we spoke to Brian Lumley. Soo many people have written in asking about his sausage and shrimp pasta, so after finagling him to actually cook it for the Kingston Kitchen Crew, we begged him for the recipe. It’s quick, delicious, soul-warming and just damn good! Try it for dinner tonight, and let us know how it goes! Like our Facebook page and share your pics! We ant to thank…as always…photographer extraordinaire Dwayne Watkins for his photos!

Photo by Dwayne Watkins

Chorizo Sausage and Shrimp Pasta by Chef Brian Lumley

Serves 4

Ingredients

3/4 lb Penne pasta (uncooked)

2 tbsp olive oil

1 pack (3) Chorizo sausage (sliced)

1 med onion (chopped)

1 tbsp garlic (sliced)

1lb Shrimp (peeled and deveined)

1/2 cup white wine

1 cup tomato sauce

1 tbsp basil

1 tbsp parsley

1/2 cup parmesan cheese

Method

1. Cook the pasta according to the box instructions, cool & reserve until ready to use.
2. In a large saucepot, heat the olive oil until hot but not smoking.
3. Place the Chorizo sausage into the oil and sauté until brown on both sides.
4. Remove the sausages and set aside for future use, meanwhile, throw off a tablespoon of the oil rendered, reduce the heat to medium, then add the onions and garlic. Sauté this until it’s soft and translucent, do not brown.
5. Increase the heat back to high and add shrimp. As soon as the shrimp changes color, deglaze the pot with white wine then reduce it (lower the amount of liquid in the pot by boiling).
6. Return the sausages to the pan and add the tomato sauce. Let simmer for about 5 minutes more then turn off the heat. Allow to rest for 15minutes more, at this point you can add chopped basil, parsley and some of the parmesan cheese.
7. To serve, heat the sauce till piping hot and toss in the pasta and more parmesan cheese as well as herbs. Serve immediately.

Tags: Brain Lumley, Dwayne Watkins, pasta, Shrimp recipe