Creamy farfalle with spicy chorizo, shrimp and manchego cheese

This dish was created out of one of those nights that dinner was not planned but I looked at what I had and thought hmmmm....Those are often the best dishes EVER! This one is fanominal! I cooked it all in one pan (except had to boil the pasta) but I caramelized the onions first then cooked the sausage then the shrimp then made the sauce right in the pan! Fab! — You have to try it and let me know!

Before I sauteed the sausage I had caramelized an onion first. I neglected to snap a pic. Do not rinse the pan during this entire dish. It's gonna build on the flavor.  Add a bit more oil or butter (or a mix of both to the pan) and add the sausage slices and cook through.  

Add the shrimp ( again add butter of fat first if needed)Don't cook the shrimp all the way cause when you add the pasta with will finish the cooking and you don't want to over cook the shrimp.

Add some butter to the pan and let melt, scrap the bottom of the pan. Add some cream (I seriously used fat free 1/2 and 1/2 and it came out amazing still. On super low heat scrap the pan and the cream will turn a pinkish color.  Turn the heat off and add some grated manchego and parm cheese or just one of them if you only have one will be great. Wait until pasta is cooked through til al dente 

When pasta is cooked add it to the sauce and stir put the heat on lowest and mix, add the shrimp, onions, sausage and some sweet defrosted peas and stir. Remove from heat and add a egg yolk and the rest of the cheese that you grated as much as you like or as little. 

Both my boys think this pasta was the best! Heath, my youngest, has been very finicky lately and he inhaled it! So woohoo to me! The oldest loves everything he is way easy!  Please try this and let me know. I will try to do a real recipe. But I really just eyeballed everything.

Creamy farfalle with chorizo, shrimp, manchego cheese

1package chorizo sausage, but into uniform slices on an angle

1package jumbo frozen or fresh shrimp, cleaned and deveined

Onion (I like vadalia) chopped

Small bag of frozen sweet peas

Cream or (really I used fat free ½ and ½

Butter

Olive oil

Salt and pepper to taste

Grate some Manchego cheese and or Parmesan (both is even better)

1lb box of farfalle (I used a veggie mix but really any small pasta would work)

A pot of boiling water, salted at boiling to taste like the sea.

While the pot of water is coming to a boil put a large sauté pan on lowest heat and add butter (unsalted is best but whatever you have) Add a little olive oil and heat. Add the diced onions and cook until caramelized, stir often and keep an eye on them. You want them nice an golden but not burnt. Remove from pan and add the sliced sausage. Cook until heated and until they have a nice color, remove from pan. Add the shrimp and cook until just underdone. Remove from pan. Now add some butter and some more oil just a touch of each to get all the bottom of the pan coated and scrap up the bits.  Add some cream about ½ a cup to start and stir. The cream will change to a nice pinkish color.  Taste and season the cream.  Turn off the heat, add a bit of the grated cheese and wait until the pasta is done.

When the pasta is done add it to the pan and turn it on to low heat,  mix the pasta into the sauce and add the shrimp, onion, sausage, and peas and mix. Heat through on low and watch carefully. Remove from heat and add the yolk and cheese and mix off the heat, add some pasta water to loosen the sauce if need. Taste for seasoning. Add more cheese and serve!