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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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