Spanish-Style Chorizo and Shrimp Pasta

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 5
  • POSTED Oct 11th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • ¼ cup Spanish olive oil or Vera Jane's Extra-Virgin Olive Oil
  • ½ onion, chopped
  • 8 oz thin pasta, such as angel hair, capellini, or fedelini
  • 2 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 4 oz Palacios Chorizo , casing removed and sliced
  • 1 fennel bulb, thinly sliced
  • 2 8-oz bottles clam juice
  • 1 cup water
  • 1 lb large shrimp
  • ½ cup frozen peas
  • ½ Salt and pepper to taste
  • 1 fresh lemon
  • ½ 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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