Shrimp, Chorizo And Artichoke Pasta - cooking recipe

Ingredients

1 chorizo sausage (about 100g)
1 onion, julienned
1 clove garlic, crushed
250 g raw large peeled shrimp
1 (440 g) jar marinated artichokes, drained and quartered-reserve a little of the oil
1 (440 g) can chopped peeled tomatoes
fresh ground black pepper
2 tablespoons chopped fresh parsley

Preparation

Peel, and halve the chorizo sausage lengthways.
Cut it into 1/2cm half moon discs.
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.
Reduce the heat and add the onion and garlic; cook a further 5 minutes until the onion and garlic are softened.
Add a little of the reserved oil if you need to at this stage.
Add the shrimp and cook for a further 3 minutes, or until they are pink and just cooked through.
Add the canned tomatoes, and bring to the boil, cook for a couple of minutes more.
Stir through the pepper and parsley and serve.
We ate this over angel hair pasta.
*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.