¼cup
Spanish olive oil or Vera Jane's Extra-Virgin Olive Oil
½
onion, chopped
8oz
thin pasta, such as angel hair, capellini, or fedelini
2
garlic cloves, minced
2Tbsp
tomato paste
4oz
Palacios Chorizo, casing removed and sliced
1
fennel bulb, thinly sliced
2
8-oz bottles clam juice
1cup
water
1lb
large shrimp
½cup
frozen peas
Salt and pepper to taste
1
fresh lemon
Parsley, chopped for serving
INSTRUCTIONS
1
In a Dutch oven, heat olive oil and sauté the onions until soft. Break the pasta into 3 or 4 pieces and add to onions. Cook over medium heat until pasta starts to turn golden. Add the garlic, tomato paste, and chorizo and continue to cook for 3-4 minutes. Add the fennel, clam juice, and water and season with salt and pepper. Bring to a boil then cover, lower heat, and let simmer for 5 minutes.
2
Remove lid and add the shrimp and peas. Stir and cover again letting it all cook together until shrimp is just cooked through about 4 more minutes. Season with additional salt and pepper and a squeeze or two of fresh lemon juice and chopped parsley.
3
Serve with additional lemon wedges, if desired.
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Spanish-Style Chorizo and Shrimp Pasta
PREP TIME5 mins
COOK TIME25 mins
SERVINGS5
INGREDIENTS
¼cup
Spanish olive oil or Vera Jane's Extra-Virgin Olive Oil
½
onion, chopped
8oz
thin pasta, such as angel hair, capellini, or fedelini
2
garlic cloves, minced
2Tbsp
tomato paste
4oz
Palacios Chorizo, casing removed and sliced
1
fennel bulb, thinly sliced
2
8-oz bottles clam juice
1cup
water
1lb
large shrimp
½cup
frozen peas
Salt and pepper to taste
1
fresh lemon
Parsley, chopped for serving
INSTRUCTIONS
1
In a Dutch oven, heat olive oil and sauté the onions until soft. Break the pasta into 3 or 4 pieces and add to onions. Cook over medium heat until pasta starts to turn golden. Add the garlic, tomato paste, and chorizo and continue to cook for 3-4 minutes. Add the fennel, clam juice, and water and season with salt and pepper. Bring to a boil then cover, lower heat, and let simmer for 5 minutes.
2
Remove lid and add the shrimp and peas. Stir and cover again letting it all cook together until shrimp is just cooked through about 4 more minutes. Season with additional salt and pepper and a squeeze or two of fresh lemon juice and chopped parsley.