Linguini Tutto Mare

8 16/20 shrimp, butterflied
3 ounces chorizo, sliced and cooked
6 ounces fresh Roma tomatoes, pureed
2 tablespoons basil, chiffonade
1 pinch red pepper, crushed
1 ounces olive oil
6 ounces linguini, cooked
½ teaspoon garlic, chopped
salt and pepper to taste
1 ounce fresh Parmesan, grated

Sauté the shrimp and chorizo in olive oil. Add the pureed tomatoes, basil, crushed red pepper, garlic, salt and pepper, and simmer 1 minute. Pour the sauce over the cooked linguini and sprinkle with grated Parmesan.

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