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Title: One-Pot Spanish-Style Shrimp & Chorizo Pasta
Categories: Pork, Seafood, Pasta, Herbs, Vegetables
Yield: 5 Servings

1/4 c Extra-virgin olive oil; more
- for drizzling
1/2 c Fine chopped onion
8 oz Fideos, angel hair pasta or
- capellini, broken in 3"
- pieces
Salt & black pepper
3 cl Garlic; minced
2 tb Tomato paste
4 oz Spanish chorizo; casing off,
- in 1/2" coins
1 md Fennel bulb; trimmed,
- quartered, in thin wedges
16 oz (2 bottles) clam juice
1 lb Large shrimp; cleaned
1/2 c Frozen peas
1/4 c Freshly grated Parmesan
1 tb Lemon juice
1/4 c Chopped parsley
Lemon wedges; for serving

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).

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.

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

Drizzle with oil and serve with lemon wedges.

By Kay Chun

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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