ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA
Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don't have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
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[email protected]This dish was a little bland for my taste, but it was still good. I added some extra spices to give it more flavor.
Jawad Behrani
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress guests without spending a lot of time in the kitchen.
Tyler Atkerson
[email protected]This recipe is a great way to use up leftover rice. I added some frozen peas and carrots to the dish and it was delicious.
Sago Sago
[email protected]I'm not a big fan of shrimp, but I loved this dish. The chorizo and pasta were cooked perfectly.
Mamtaz Baloch
[email protected]This dish was a little too salty for my taste, but it was still good.
Professor Dhanji
[email protected]I'm a big fan of one-pot meals, and this one is no exception. It's a great way to save time and energy in the kitchen.
Dodge Smalling
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Sherry Cute
[email protected]I've tried this recipe with different types of pasta and they all work well. My favorite is penne.
Anthony Morselli
[email protected]This recipe is a great starting point, but I like to add my own twist by adding some diced tomatoes and bell peppers.
Talha Sidiqui
[email protected]I followed the recipe exactly and the dish turned out bland. I'm not sure what went wrong.
Rj Bisal
[email protected]This dish was a little too spicy for my taste, but it was still very good.
Priest Hood
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great way to use up leftover shrimp and chorizo.
Yousuf Kazi
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the combination of shrimp and chorizo.
Parbat Lama
[email protected]I made this dish last night and it was a hit! My family loved it.
Delilha
[email protected]This dish was absolutely delicious! The flavors were incredible, and the shrimp and chorizo were cooked perfectly. I will definitely be making this again.