One-Pot Spanish-Style Shrimp and Chorizo Pasta

Name: One-Pot Spanish-Style Shrimp and Chorizo Pasta
Total time: 30 min
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1/2 cup finely chopped onion; 8 ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces; Kosher salt and black pepper; 3 garlic cloves, minced; 2 tablespoons tomato paste; 4 ounces Spanish chorizo, casing removed and sliced 1/2-inch thick; 1 medium fennel bulb, trimmed, quartered and sliced into thin wedges; 2 (8-ounce) bottles clam juice; 1 pound large shrimp, cleaned; 1/2 cup frozen peas; 1/4 cup freshly grated Parmesan; 1 tablespoon lemon juice; 1/4 cup chopped parsley; Lemon wedges, for serving

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Total: 30 minutes

Servings: 5

Cost: $8.67 /serving

Author : Kay Chun

angel hair pasta chorizo fennel

One-Pot Spanish-Style Shrimp and Chorizo Pasta

Instructions

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Step 1

Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).

Step 2

Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.

Step 3

Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.

Step 4

Drizzle with oil and serve with lemon wedges.

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