Spicy Shrimp & Pasta Medley with Parmesan Crisps

Spicy Shrimp & Pasta Medley with Parmesan Crisps
Time: 35 minutes
Effort: Easy (*but there are a few steps involved)
Serves: 2

12 black tiger shrimp, peeled - raw
6 asparagus spears, cut into 1" pieces, pre-steamed
1/2 small red pepper, diced
2 shallots, chopped
4 slices of Serrano ham (or prosciutto), diced
2 slices Portuguese chorizo
1 tbsp olive oil
Salt & pepper
1/2 cup heavy cream
1-2 tsp dried chile peppers
1 cup grated parmesan
2 cups fusili pasta
4 cups water
1 tbsp olive oil

In a medium skillet, saute the shrimp, vegetables and shallot in 1 tbsp olive oil until the shrimp is cooked.Add the Serrano ham, salt, pepper, chiles and cream. Simmer for approximately 5-10 minutes on low. Set aside. Heat oven to 500oF. Bring the 4 cups water to a rolling boil in a large saucepan. Add the pasta and boil for 6 minutes or until the pasta is "al dente" (cooked but a bit firm). Drain off the water and add olive oil. Line a medium baking tray with parchment paper, then spread two circles of parmesan cheese (far enough apart) and bake (watching carefully so they don't burn) until they have melted, spread and lightly browned. Remove from oven and lift them off the paper with a spatula onto a plate to cool. Serve the pasta with a generous amount of the shrimp medley, topped with a parmesan crisp and a slice of chorizo.