Pasta a la Espanola

I have been thinking about chorizo and shrimp together for a while. I wondered about the great flavors put in one dish. Then thought about pasta. Finally put my thoughts into action. It is a heavenly dish you've got to try.
It is a meal that everyone is going to LOVE.
Ingredients:
- 20 onz Three cheese tortellini
- 2.5 lb. Sliced fresh chorizo
- 1.0 lb Cooked shrimp peeled & cleaned
- 2.0 onz Olive oil
- 1 Julienne cut yellow onion
- 10 galic cloves , each cut in three pieces.
- Parsley (not italian)
- 1 medium sliced vine tomato
- Lemon pepper seasoning "Trader's Joe"
- Fresh Parmesan cheese

Procedure:
1. Prepare the pasta according to the package directions.
2. In a large pan add 1onz of  olive oil. Med- low heat.
3. Add 7 of the garlic cloves and have of the onion. Let it brown.
4. Add seasoning.
5. Add the fresh chorizo to the pan and mix. Let it cook until it changes color.
6. On a second large pan add  the rest of the olive oil. Med- low heat.
7. Add the rest of the garlic and onion and seasoning to the second pan. Let it brown.
8. Add the shrimp to the second pan with parsley, tomatoes and mix. Let it cook for about 10 minutes.
9. On a large rectangular glass or ceramic container add the drained pasta. Distribute evenly.
10. On top of the pasta now add the cooked chorizo with the all the juices. Mix.
11. Now add the shrimp without the juice. Mix carefully.

Drink:
Sparkling Water
Wine:
St. Francis, Merlot, 2006, Sonoma County
Dessert:
Dessert shells with fresh strawberries and whipped cream on top.
BUEN PROVECHO!!