Shrimp & Linguiça with Riccia Pasta

Suggested Pairing: Jean Collet Mont de Milieu 2020

Red cherry or sun gold tomatoes make a lightning-quick “sauce” with tender shrimp and subtly spicy sausage to top the pasta.

Ingredients:
8 oz dry Riccia or Fettuccine
6 oz linguica or Spanish chorizo 1/2-inch thick
2 tbs olive oil
1/4 cup minced shallots
1 tbs minced fresh garlic
1 tsp red pepper flakes
1 lb jumbo shrimp peeled deveined
2 cups cherry or grape tomatoes halved
Zest and juice of 1 small lemon
Salt and pepper to taste
2 tbs parsley
Lemon wedges

Cook pasta according to package, reserve 1/2 cup pasta water, then drain

Brown linguiça in oil in sauté pan over medium-high heat, stirring often, about 5 mins

Add shallots, garlic and pepper flakes to pan, sauté until shallots soften, 1 minute. add shrimp and sauté until firm 3-5 minutes; transfer mixture to a bowl.

Deglaze pan with reserved pasta water, scraping up any brown bits.

Stir in tomatoes, zest, and lemon juice and cook until tomatoes are heated through, 1 minute. return linguica mixture to pan and simmer until the tomatoes start to break down 1-2 minutes more; season with salt and pepper and serve over pasta

Garnish each serving with parsley and lemon wedges.