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Linguine with Mexican Sausage and Shrimp
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| 8 oz | shelled, deveined shrimp uncooked (large 20 to 30 count) |
| 2 Tbs. | olive oil |
| 1 Tbs. | lime juice |
| 1 tsp. | grated lime peel |
| 1 tsp. | ground cumin |
| 1 tsp. | pepper |
| 1/2 tsp. | Cajun seasoning |
| 1/2 tsp. | salt |
| 8 oz | linguine |
| 8 oz | bulk chorizo sausage |
| 3 large | garlic cloves minced |
| 1/2 cup | white wine |
| 1/2 cup | chicken broth |
| 3/4 cup | fresh cilantro |
1. Combine shrimp, 1 Tbs. of oil, lime juice, lime peel, 1/2 tsp. pepper, Cajun seasoning, and 1/4 tsp. of salt in med. bowl.
2. Meanwhile, cook linguine according to package, drain.
3. Heat reaming oil in large skillet over med.-high heat until hot. Crumble in sausage, cook 5 to 7 minutes or until no longer pink, stirring freq.. Drain on paper towels.
4. Cook garlic in same skillet over med. - low heat 30 seconds or until fragrant. Add shrimp and marinade mixture, cook 2 to 3 minutes or until shrimp turns pink, stirring freq.. Remove shrimp.
5.increase heat to high. Add wine to skillet, bring to a boil over high heat. Boil 1 min., stirring to scrap up any browned bits from bottom of skillet. Add broth and remaining 1/2 tsp. pepper and
1/4 tsp. salt. Bring to boil. Reduce heat to med.. Return sausage to skillet, cook 3 minutes or until warm. Toss in shrimp and cilantro .
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