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      Title: One-Pot Spanish-Style Shrimp & Chorizo Pasta
 Categories: Pork, Seafood, Pasta, Herbs, Vegetables
      Yield: 4 Servings

    1/4 c  Extra-virgin olive oil; more
           - for drizzling
    1/2 c  Onion; fine chopped
      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 Clam juice (2 bottles)
      1 lb Large shrimp; cleaned
    1/2 c  Frozen peas
    1/4 c  Parmesan; freshly grated
      1 tb Lemon juice
    1/4 c  Parsley; chopped
           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.

  Recipe by Kay Chun

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

  Uncle Dirty Dave's Archives

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