Shrimp and Chorizo Pasta

INGREDIENTS

• 1 lb pasta (I prefer penne or cavatappi)

• 1 Tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 cayenne pepper

• 1 tsp lemon zest

• 1 small yellow onion, minced or grated (I prefer grated)

• 1 lb ground chorizo sausage (also good with pre-cooked chorizo, diced)

• 1 lb shrimp, shell-off and deveined

• 4.5 oz tube of double-concentrated tomato paste

• 15 oz can crushed tomatoes or tomato sauce

• 1 cup heavy cream

• 1 tsp sugar

• Minced chives for garnish

• Parmesan cheese, grated

INSTRUCTIONS

1.  Bring heavily salted water to a boil in a large pot.

2. Combine spices in a bowl and set aside.

3. Pat shrimp dry. Toss with olive oil, 1 tsp of spice mix, lemon zest, and a pinch of salt and pepper. Cover and refrigerate.

4. Meanwhile, In a large sauce pan or dutch oven sauteè yellow onions in olive oil on medium heat until onions are soft. About 5 minutes.

5. Add chorizo and cook until no longer pink.

6. Add remaining spices and cook for another 2 minutes.

7. Add whole tube of tomato paste and sugar. Cook for about 5 minutes or until tomato paste is fully incorporated and dissolved.

8. Add tomato sauce. Simmer for a few minutes until some of the water evaporates.

9. Scoop out 1/4 cup of boiling water in a heat safe measuring cup. Add 1 cup heavy cream. This will keep your sauce from breaking. Add to dutch oven.

10. Stir until combined and reduce heat to low.

11. Boil pasta to according to directions on the box. Al-dente is best.

12. Strain pasta and immediately add to sauce. Stir to combine.

13. Turn off heat and cover pasta.

14. In a large skillet heat 2 Tbsp butter over medium high heat. Add shrimp and saute until cooked through. About 5 minutes.

15. Spoon pasta into bowls and top with shrimp.

16. Garnish with parmesan and chives