Shrimp, Chorizo And Artichoke Pasta

1. 1

   Peel, and halve the chorizo sausage lengthways.

2. 2

   Cut it into 1/2cm half moon discs.

3. 3

   Place these in a large pan over medium to high heat, and cook until the fat has started to run, and the sausage is browned.

4. 4

   Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.

5. 5

   Add a little of the reserved oil if you need to at this stage.

6. 6

   Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.

7. 7

   Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.

8. 8

   Stir through the pepper and parsley and serve.

9. 9

   We ate this over angel hair pasta.

10. 10

    *weactually make our own marinated artichokes-buying the cheaper tinned ones, and marinating them in olive oil, crushed garlic, lemon juice and zest and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

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