If you love watching Anthony Bourdain’s “No Reservations”, then you must also be a fan of his other TV show called “The Layover.” It basically shows travelers what to do, eat or see if they have 24-48 hours layover in a particular city. I have seen quite a few episodes including his layover in Singapore, New York and Paris. Then, just last February, the show aired “Seattle” as his layover destination. My husband and I watched the show and we were literally kicking ourselves because they filmed at “Melrose Market” in Capitol hill – which is 2 blocks away from our soft couch. Apparently, they were quietly filming at some parts of Seattle and Ballard last year, and a few people must have spotted him out on the street with his crew.
I love that he was given a chance to visit Seattle, especially Melrose Market. I suggest you visit this place when you visit Seattle. They have local and artisanal shops, good food, and even a flower shop in such an intimate place. You can grab my favorite Ham and Beecher’s sandwich at Homegrown, sample a variety of finest cheeses in Calf and Kid just like Anthony Bourdain, or buy a local cured chorizo sausage at Rain shadow meats just like what my husband did this weekend. Click here to watch the episode – Seattle’s Melrose Market: The Layover.
To make this simple shrimp and chorizo pasta dinner, I used a spicy chorizo sausage from the market and fresh medium shrimp. I was contemplating whether or not to make a marinara sauce for this recipe but I made the right decision but just letting the ingredients shine on it’s own. Make sure you buy a hard or cured chorizo sausage, not the ground Mexican one. And don’t worry about having leftover shrimp, because you can always make this delish Honey walnut prawns.
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 4 chorizo links (cured or hard), sliced 1/8 thick (about a cup)
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup of chicken broth
- 1 teaspoon cornstarch
- 1/2 pound penne pasta
- 1. Cook pasta "al dente" per package instructions. Drain and set aside.
- 2. Heat 2 tablespoons olive oil in a pan and saute garlic. Add chorizo slices and cook for about 5 minutes then add shrimp. When the shrimp turns slightly pink, add the chicken broth and simmer for a few minutes. Add a teaspoon of cornstarch to thicken it a little bit.
- 3. In a mixing bowl, combine cooked pasta with the sauce and mix well.
- 4. Serve immediately with french bread or side salad.
- You may substitute chorizo with andouille sausage.