Shelly's Recipe

LINGUINE WITH MEXICAN SAUSAGE AND SHRIMP

Category: Pasta - Meat

8 oz. shelled, deveined uncooked large shrimp (21 to 30 count)
2 tablespoons olive oil, divided
1 tablespoon lime juice
1 teaspoon grated lime peel
1 teaspoon ground cumin
1 teaspoon pepper, divided
1/2 teaspoon Cajun seasoning
1/2 teaspoon salt, divided
8 oz. linguine
8 oz. bulk chorizo sausage
3 large garlic cloves, minced
1/2 cup white wine or lower-sodium chicken broth
3/4 cup lower-sodium chicken broth
3/4 cup chopped fresh cilantro

1 Combine shrimp, 1 tablespoon of the oil, lime juice, lime peel, cumin, 1/2 teaspoon of the pepper, Cajun seasoning and 1/4 teaspoon of the salt in medium bowl.

2 Meanwhile, cook linguine according to package directions; drain.

3 Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Crumble in sausage; cook 5 to 7 minutes or until no longer pink, stirring frequently. Drain on paper towels.

4 Cook garlic in same skillet over medium-low heat 30 seconds or until fragrant. Increase heat to medium-high. Add shrimp and marinade mixture; cook 2 to 3 minutes or until shrimp turn pink, stirring frequently. Remove shrimp.

5 Increase heat to high. Add wine to skillet; bring to a boil over high heat. Boil 1 minute, stirring to scrape up any browned bits from bottom of skillet. Add broth and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt; bring to a boil. Reduce heat to medium. Return sausage to skillet; cook 3 minutes or until warmed. Toss with pasta, shrimp and cilantro.

4 (1 1/2-cup) servings