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 a 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 Rainshadow 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.
Shrimp and Chorizo Pasta Recipe
There are lots of shrimp and chorizo recipes, but this pasta variation will surely be your ultimate choice for a scrumptious dinner.
Delicious Shrimp And Chorizo Pasta for Pasta LoversCourse: Uncategorized
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
- Cook the pasta “al dente” per package instructions. Drain and set aside.
- 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.
- In a mixing bowl, combine cooked pasta with the sauce and mix well.
- Serve immediately with French bread or a side salad.
- You may substitute chorizo with andouille sausage.
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