Emeril's Portuguese Shrimp and Pasta

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I decided to try this after I bought a huge bag of kale for almost no reason...it was AMAZING. By far the best thing I've gotten from the food network. I didn't use shrimp stock and the chorizo was Wegmans brand (didn't feel like driving across town to a specialty store and I thought it still tasted great, probably would have been even better with the right ingredients. Piri Piri was amazing!

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I almost did not make this because of the shrimp stock. I went ahead as the reviews were good and the recipe sounded good. It was well worth the work. This is a great recipe. Full of great different flavors and a great change for a pasta dish. Had company over for this dinner. Even my 12 year old granddaughter loved it! My husband termed it a "keeper". I had a hard time finding the Spanish chorizo. No grocery store had it! I finally found it at World Market. Worth the search. So different from the mushy ground type found in most stores. I had had the Spanish chorizo in Barcelona and could not believe the difference. Do not substitute --its not the same. Was not sure about the Piri Piri sauce. Loved it. Froze what was left over of that as I found more recipes for the sauce on the Food Network! Who knew? We have recently discovered kale. Nutritionally great and we like the flavor. Will absolutely make this again.

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I don't know how I happened upon this recipe but I am so glad I printed it from the Food Network site. Perhaps because I love shrimp, chorizo and especially fennel. I just made it tonight for dinner and both my husband and I were oohing and aahing. I can't think of enough words to describe the wonderful flavor except to say this dish is something you might find in a 5-star restaurant (I still smell that wonderful aroma in my kitchen. I usually don't change anything in a recipe but I used the whole fennel bulb and I omitted the kale (not a big fan of kale. I had some shrimp stock in my freezer (another Emeril recipe. I am also able to buy fresh pasta in Pittsburgh's Strip District. This I would make again and again. I rate it 5 stars (10 if I could!.
Patty from Pittsburgh.

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I made this recipe exactly as written and it is spectacular. Full of flavor but well balanced. Be sure to use shrimp (or fish stock as noted...it wouldn't be the same with another stock or water. Also, I made sure not to overcook the shrimp. Husband wants to make it for guests. One note. I used squid ink pasta...sort of hard to find but it made this very special.