Fish and Portuguese Shrimp

• 2 tablespoons olive oil
• 14 lb chorizo sausage, cut into 1/4 inch cubes
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 large tomatoes, coarsely chopped
• 2 cups dry white wine or 2 cups dry sherry
• 1 lb medium shrimp, peeled and deveined
• 1 12 lbs red snapper fillets, cut into 1 inch cubes
• 12 ounces linguine, cooked,drained,rinsed,and kept warm
• salt & freshly ground black pepper
• 14 cup finely chopped parsley
• 2 tablespoons finely chopped of fresh mint

1. Over medium heat, place large skillet; allow to get hot, but not smoking.
2. Add the oil; then add the sausage; saute, stirring constantly, for about 4 minutes or until the sausage is browned.
3. Remove the sausage to a paper towel-lined plate to drain.
4. Change the heat to low; add onion to the skillet.
5. Cook, stirring often, for about 10 minutes or until onion is soft and golden.
6. Add in the garlic and red pepper flakes; toss for 1 minute.
7. Add in the chopped tomato and cook for 30 seconds, stirring constantly.
8. Add the wine and scrape the browned bits stuck to the bottom of the pan; increase heat to high and bring mixture to a boil.
9. Boil the sauce for 1 minute.
10. Add the cooked sausage, raw shrimp, and red snapper fillet chunks.
11. Cook about 6 minutes, or until the shrimp are pink and the fish flakes.
12. Add the pasta; toss to coat and heat the pasta, about 1 minute.
13. Season with salt and pepper to taste.
14. Serve on individual plates; sprinkle with parsley and mint.

olive oil, chorizo sausage, red onion, garlic, red pepper, tomatoes, white wine, shrimp, red snapper, linguine, salt, parsley, mint

Taken from www.food.com/recipe/fish-and-portuguese-shrimp-56490 (may not work)